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Auntie Barbaras Yummy & Easy Danish Pastry

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Ingredients

Adjust Servings:
4 ounces butter (115g)
1 cup flour (250g)
2 tablespoons water
4 ounces butter (115g)
1 cup water
1 cup flour (250g)
1 teaspoon almond essence
3 eggs (whisked)
walnuts or glace cherries, for decoration

Nutritional information

369.1
Calories
202 g
Calories From Fat
22.5 g
Total Fat
13.6 g
Saturated Fat
118.3 mg
Cholesterol
169.3 mg
Sodium
37.3 g
Carbs
0.7 g
Dietary Fiber
17.9 g
Sugars
4.7 g
Protein
62 g
Serving Size

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Auntie Barbaras Yummy & Easy Danish Pastry

Features:
    Cuisine:

    Easy and yummy, I did cut back on the butter about 4 tbsp. served with homemade raspberry jam . Will make again for sure.

    • 85 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Auntie Barbara’s Yummy & Easy Danish Pastry.,My Auntie Barbara made this all through my childhood and it’s a sure family favourite. Finally I got the recipe from her and now hubby and family and our friends ask for it all the time. 🙂 Looks impressive, easy to make, and yummy, what more needs saying? Enjoy! P.S. I have added step-by-step photos for this recipe to help people know how the Danish should look at each stage of making, I hope that it helps and inspires. NOTE: Almond extract is stronger than almond essence, so be careful as to which you have and adjust any extract quantity according to your preference for almond.,Easy and yummy, I did cut back on the butter about 4 tbsp. served with homemade raspberry jam . Will make again for sure.,Delicious! I slightly underbaked on accident, and so the top layer was dense instead of flaky, but still rich. I topped with homemade blueberry jam and the icing (though I did not use the whole recipe). I made the icing with 2 oz of cream cheese added and heavy cream instead of water. Sooo good. My husband has eaten 1/3 of it in about 30 minutes.


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    Steps

    1
    Done

    Take the First 3 Ingredients Only: 4 Ounces Butter, 1 Cup Flour, and 2 Tablespoons Water; Rub the Butter Into the Flour; Add the Water. You Will Have a Soft and Slightly Sticky Ball.

    2
    Done

    Spread This Mixture Out Onto an Unbuttered Baking Tray (cookie Sheet) to an Approximate 5 to 7 Mm Thickness.

    3
    Done

    This Recipe Makes One Tray Size Pastry That You Cut Into Slices Afterwards, Rather Than Individual Pastries That I Now Understand Americans Might Be Used To.

    4
    Done

    Take the Second Quantity of Butter and Water: 4 Ounces Butter, 1 Cup Water; Put Into a Saucepan and Bring to a Rolling Boil.

    5
    Done

    Take Off the Heat, Mix in All the Second Quantity of Flour (1 Cup) All at Once.

    6
    Done

    Stir Until You Have a Smooth Ball. use a Whisk For This and the Following Step as It Goes Much Faster Than With a Wooden Spoon.

    7
    Done

    Add the Almond Essence and All the Eggs at Once and Stir Until Your Mixture Is a Smooth Glossy Paste.

    8
    Done

    Spread the Second Mixture Evenly Over the First Mixture.

    9
    Done

    Bake at 180 Degrees Celsius (350 Degrees Fahrenheit) For Approximately 45 Minutes or Until Light Golden Brown and Topping Is a Little Bit Crisp.

    10
    Done

    Cool.

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    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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