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Pastry: Danish Pastry

Source of Recipe

The Junior League of Baton Rouge


List of Ingredients

1 1/2 cups butter
1/3 cup flour
2 packages yeast
1/4 cup water
1 cup milk
1/4 cup sugar
1 teaspoon salt
1 egg
4 cups flour



Recipe

Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.
Dissolve yeast in 1/4 cup water. Scald milk, sugar, and salt together. Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead one minute.
Roll to 14-inch square. Place butter mixture on half the dough. Fold other half over and seal. Roll to 12x20-inch rectangle. Fold left end one-third over and then fold right end over (fold like you do a letter). Roll again to 12x20-inch rectangle. Repeat twice. Chill in 30 minutes.
Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.

Blend together the following:

1/2 cup butter
1/2 cup sugar
1/2 cup chopped nuts
Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.
Bake in 425 degree oven until golden brown (about 15 minutes.)
Glaze with confectioners sugar glaze (powdered sugar and water).