Freezer Danish Pastry Recipes

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

FREEZER DANISH PASTRY

Steps:

• In a bowl, with a wooden spoon, beat butter and 1/4 cup flour until smooth.
• Spread on waxed paper (on wet surface) to 12 8" rectangle.
• Refrigerate on a cookie sheet.
• Heat milk slightly and add sugar and salt, stirring to dissolve.
• Cool to lukewarm Check temperature of water with a termometer (if necessary; should be about 105-115 deg).
• Pour into a large bowl and sprinkle with yeast; stir to dissolve.
• Stir in milk mixture, egg and 3 cups of flour; beat with wooden spoon until smooth.
• Mix in rest of flour with hand until dough leave side of the bowl (Ok, at this point you are wondering is all this worth a few danish's-- it is).
• Refrigerate, covered 1/2 hour.
• Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 X 12" rectangle.
• Place chilled butter mixture on half of dough; remove paper; fold other half of dough over butter; pinch the edges to seal. With fold at right, roll out from center to a 16 X 8" rectangle.
• From short side, fold dough into thirds, making three layers; seal edges; chill wrapped in foil, for about 1 hour.
• Repeat rolling and folding (if butter breaks through, brush with flour) seal egges; chill 1/2 hour.
• Roll; fold again, seal edges, chill, wrapped in foil for 3 hours or overnight.
• TO FREEZE: Divide cold pastry into thirds.
• Wrap each third in foil; seal, label and freeze.
• If desired, make up 1/3 into Cherry Pinwheels and 1/3 into Cinnamon Bear Claws Posted separately (Unbaked Danish pastry may be stored in the freezer for several months, if desired).