There are a lot of things to be thankful for this year. A new home, a fabulous husband, a full pantry and freezer, chickens and gardens and fruit trees, dogs and cats. For family and friends, both here and far. For good food and wonderful company. For a day spent making scrumptious treats, pies and breads. Hope your thanksgiving is equally full of delectable people and food.
Around here, no holiday is complete without Danish Pastry. Other dishes can come and go, traditions can shift and change, as long as there’s Danish Pastry. Mine is never quite as good as my mother’s, something to do with the filling I think. But even so, the ritual of making it, baking it and enjoying it with a cup of coffee is what makes the day complete.
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Danish Pastry*
makes 4 pastries
mix together:
1 C very cold butter
1/4 C sugar
4 C flour
blend together:
3 egg yolks
1 C sour cream
pinch of salt
Add to flour and butter mixture. Sprinkle 1 T yeast over the top and mix it into the dough.
Form the dough into two balls, and refrigerate for at least 24 hours before baking.
To bake, cut a ball in half, spread it length wise on a cookie roll sheet. Fill the middle with a mixture of brown sugar, butter and cinammon, cut and braid the edges to fill. Repeat with the other half of the ball. Bake 425 for 18 minutes.
* My mother’s recipe, exactly as sent to me. Let me know if any step isn’t clear.
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wow, that pastry looks gorgeous. Maybe if we’re hungry again (hey, we have three days, before we have to go back to work!!) I’ll make a braid. I happen to have some spare yolks
What, no lard?
Anita – did you try the pastry? Make sure the dough really does get 24 hours in the fridge if you do.
Laurel – I should have noted that I had to make the pastry dough before my lard was ready – BUT, the lard in the pie crusts was excellent!
Is there supposed to be lard in this? So to spread it on the cookie sheet do you roll it out? Or stretch? How thinly do you spread? My kids would LOVE this.