| A few years ago, I attended a one-day course in Danish pastry as it's
made in Denmark. The woman who gave the course was a professional
baker from Denmark. The pastry isn't very much like what we call
Danish pastry in the States. It never has any filling other than a
light cheese paste, and the dough is essentially a croissant dough
(i.e., lots of folding and rolling, requiring cool hands and kitchen),
with the addition of orange rind and ground cardamom seed. We've made
it exactly twice, since, and it never took less than 5 hours of
constant work (and my wife is pretty good with croissant dough). It's
really delicious, but it's too much work to do on a regular basis. If
you're really interested in a 5-hr recipe that may not even come out
right the first two times (I had the benefit of watching it being
done), please say so, because it will take around an hour to type it
in!
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| Reading the previous replies to this note, we didn't get a
recipe for either American Style Danish, or Danish style american
anything.
What I am looking for is the "Danish" that is popularly sold
in North America in cafetarias and grocery stores; slightly heavy
twisted dough, often with a dollup of fruit in the middle (lemon,
cherry, apple or even raisins throughout) with a sweet icing
(made just of water and icing sugar).
THIS is the recipe I'd like. My reason: if I don't make some soon
I will eat myself into poverty - 10 weeks pregnant and I CRAVE
them........8-).
Monica
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