Danish Pastry

Good Danish pastry isn’t easy to find. Most of what’s available isn’t even made using the traditional method of rolling layers of butter into the dough. Though I’ve been making Danish pastry for years, I only recently tried a quick method - similar to the puff pastry in Chapter 4. After this yeasted Danish recipe, there’s an even quicker one that is leavened with baking powder. Each recipe in this chapter is for individual Danish pastries, with plenty of variations on the fillings and toppings and each recipe calls for a half batch of the dough (the baking powder version makes the same amount of dough) so that you can try a couple of different pastries at the same time.