Shortcut Danish pastry from Midwest Made: Big, Bold Baking from the Heartland (page 48) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 21, 2020

    I used Plugra butter. The dough was surprisingly easy to make and roll. Even after all the turns, there were visible chunks of butter (maybe I should have cut the pieces smaller?), which I coated with flour as needed during rolling. The dough baked up super flaky and delicious.

  • Zosia on April 05, 2020

    This was quite easy to make and shape in my cool kitchen. I used it to make the Danish Kringle and it puffed up into beautiful flaky layers (a shame they had to be compressed in that particular recipe).

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