Danish Pastry

Recipe View In a medium bowl, cream together the softened butter and 2/3 cup of all-purpose flour until thoroughly combined. Divide the mixture into two equal portions. (5 minutes)

Recipe View Place each portion between two sheets of waxed paper and roll into a 6x12-inch rectangle. Transfer these butter sheets to the refrigerator to chill. (10 minutes)

Recipe View In a large mixing bowl, combine 3 cups of all-purpose flour with the active dry yeast. Set aside. (2 minutes)

Recipe View In a small saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring constantly, until the mixture is warm to the touch but not hot – approximately 115 degrees F (43 degrees C). (5 minutes)

Recipe View Pour the warm milk mixture over the flour mixture. Add the eggs, lemon extract, and almond extract. Stir to combine, then knead in the remaining flour, 1/2 cup at a time, until the dough is firm and pliable. (15 minutes)

Recipe View Cover the dough and let it rise in a warm place until it has doubled in size, approximately 30 minutes to 1 hour. (60 minutes)

Recipe View Divide the risen dough in half. Roll each half into a 14-inch square. Place one chilled butter sheet over half of each dough square, leaving one side uncovered. Fold the dough over the butter sheet, like closing a book, and pinch the edges together to seal. (15 minutes)

Recipe View Roll each piece of dough into a 20x12-inch rectangle. Fold the dough into thirds, like folding a letter. Repeat the rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (40 minutes)

Recipe View Repeat the rolling and folding process two more times, refrigerating the dough for at least 30 minutes between each set of folds. This creates the flaky layers that define a Danish pastry. (120 minutes)

Recipe View Roll the dough out to a 1/4-inch thickness. Cut the dough into squares. Place a dollop of your favorite fruit preserves in the center of each square. Fold two opposite corners over the center to form a filled diamond shape. (20 minutes)

Recipe View Place the shaped danishes on an ungreased baking sheet. Allow them to rise at room temperature until doubled in size, approximately 30 minutes. (30 minutes)

Recipe View Preheat the oven to 450 degrees F (220 degrees C). (15 minutes)

Recipe View Brush the tops of the pastries with the beaten egg white. (5 minutes)

Recipe View Bake in the preheated oven until the bottoms are golden brown, approximately 8 to 10 minutes. Let cool slightly before serving. (10 minutes)