I have loved baking and eating Danish pastries for many years. I think I first made them in the early 1980's and still love to make them. There are many recipes out there, but this is one that works best for me. Most recipes for laminated dough calls for rolling the butter into large sheets, but I have found that the way I make them here is a lot easier and also a bit less fiddly. As for fillings, the sky is the limit, so go wild. I do recommend that you not use something that is very liquid when heated, as it tends to run everywhere. If you want a fruit filling, I would recommend something that is cooked and very thick, like a pie filling. I particularly like cherry pie filling and spring for the one with extra fruit. A very thick fruit butter would work well, too. Another good recommendation, are the Solo brand fillings.
When I was very young, I remember my mom, Aunt Evelyn and Grandma Casey making Danish pastries in Grandma's farm kitchen. It was probably fall or winter, as it was too hot to do much baking in the summer. I have a feeling it was probably baked in Grandma's wood burning cook stove. And I am also sure it was made with home made butter from Grandma's cows. I remember how tender and flavorful they were. They usually had fillings of apricot, pineapple or peach preserves. We would sit around all evening, eating Danish, the adults drinking coffee and playing Pinochle. This is not my Grandma's recipe, but still a good one in spite of that. I hope when you make them, you will make some memories of your own.
Danish Pastry Dough
5 cups all purpose flour
1 tsp salt
½ cup sugar
2 tbsp dry yeast, instant works fine
1 cup milk
2 eggs
1 tsp vanilla
1 tbsp softened butter
l lb of softened butter
Mix together the dry ingredients in the bowl of a stand mixer. Add the liquids with the tablespoon of butter. Mix and knead until it forms a smooth and elastic dough. If dough is too soft, use up to another cup of flour, but don't make it too firm. Cover tightly and refrigerate about 30 minutes. It will not rise much. Remove from the bowl and place on a well floured counter top and roll out to about a 9x18 inches. Smear the softened butter in a thick all over 2/3 the rolled out dough. Fold the dough the unbuttered portion of dough over half of the buttered section, then the other buttered 1/3 of dough over that, like folding a letter. Place in a container or wrap carefully in plastic wrap or foil. Gently place in the coldest part of your fridge about 30 minutes. Unwrap dough and, starting from the narrow side, roll out again to about 9x18 inches. Fold again like before, cover and chill another 30 minutes. Repeat at least once more. After the final roll and fold, chill for 2-3 hours before using.
When ready to bake, cut dough into three pieces. Roll out about ¼ inch thick rectangle and cut into squares. Fold the corners into the center and press the points firmly in the center. Place on an ungreased baking sheet or line the baking sheet with parchment paper for easier clean after baking. Allow to rise about 45 minutes or until puffy. Form a depression in the center for whatever filling you wish to use, place about a teaspoon of filling in the hole, then bake in an oven preheated to 350 degrees, for about 20 minutes. When lightly browned, remove from the oven and place on a rack, then glaze. Allow to cool to room temperature.
Options: For another way to add the butter layer to the dough. Slice cold butter into thin slices, then place the slices of butter on 2/3 of the rolled out dough, fold and roll as above.
Fillings: Cream cheese... 8 ounces of softened cream cheese, beaten with 1 egg yolk, about half a cup of powdered sugar, ½ tsp of vanilla extract and a couple drops of almond extract (optional). Beat until smooth. Pie filling of your choice. Apples cooked with brown sugar and cinnamon until very thick.A good thick jam.
Roll out dough, sprinkle heavily with brown sugar and cinnamon, then roll up and cut into slices. Bake after rising.
Top any of the rolls with a powdered sugar glaze as you desire or you can just sprinkle with powdered sugar. If you wish, you could could also sprinkle a butter, sugar and flour streusel on top of your filling of choice before baking.
