Barbara’s Danish Pastry

24 PASTRIES |  COOK TIME: 30 MIN  |  PREHEAT: 350°

Ingredients

Pastry

  • 3 cakes yeast (dry) – sprinkle on flour
  • 4 cups flour
  • 1 tbsp. flour
  • 1 tsp. salt
  • 1 cup oleo
  • 2 eggs, beaten
  • 1 cup milk

Filling

  • 1 ½ cups sugar
  • 1 cup oleo
  • 1 tsp. cinnamon Nuts

Directions

  1. Mix together the yeast, flour, sugar, salt, and oleo until coarse.
  2. Add the eggs and the milk.
  3. Cover with wax paper and put in refrigerator overnight.
  4. Mix sugar, oleo, and cinnamon.
  5. Roll out dough and spread with filling. Sprinkle with nuts.
  6. Cut into quarters.
  7. Roll as wide as wax paper and about as long.
  8. Cut, then cross mark.
  9. Bake in 350° oven for 30 minutes.
  10. Frost when cooled.

Notes

From Allyson: This recipe was a bit of a mystery!

I used 6 ¾ tsp. of active dry yeast.

I substituted butter for oleo for both the pastry and the filling.

For steps 5-7, I rolled the dough out to about ⅛” thick. I cut it into quarters before adding the filling and the nuts. I then rolled each piece up into a log, cut into about 2” thick pieces, cut an “X” into the top, and baked. Unfortunately, most of the filling leaked out in the oven. Fortunately, it made a yummy, caramelly, slightly crispy layer that came off with the pastries once cooled. For the frosting I mixed powdered sugar, milk, and a little vanilla.

If anyone knows how this is supposed to be made, let me know or leave a comment!

Notes, Comments, and Memories

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