Thanks to my friend Kyra Blumberg Effren for sharing this family recipe. Named for the Blumberg family’s German cook, who worked for them first in London, then outside Cape Town, this is an unsweetened version of Danish pastry that is leavened with baking powder. You may substitute an equal quantity of this dough in any of the Danish pastry recipes in this chapter; the technique is less fussy. Unlike the yeasted danish pastry dough at left, this one may be entirely mixed in
