Danish pastry

Danish pastry

By
From
Encyclopedia of Food and Cookery

Light-as-air Danish pastries are made from a rich, buttery, yeast dough with a variety of toppings and fillings. The pastries may be filled with preserves, dried fruit, nuts or Crème Pâtissière glazed with icing, sprinkled with spices, sugar or ground nuts and shaped into knots, twists or little parcels.

They are served with steaming hot cups of coffee but are sometimes eaten after the main course at lunch. Most people buy their favourite Danish pastries from good pastry shops; even in Denmark, home cooks consider they require the special skills of a pastry cook.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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