MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Danish Pastry (Dansk Wienerbrod)
  Categories: Danish, Desserts, Ceideburg 2
       Yield: 1 servings
       4 c  Flour
       1 ts Salt
     1/4 c  Sugar
       2    Yeast cakes (2 1/4 OZ.)
       1 c  Milk
       1    Egg
   1 1/2 c  Butter
   Sift flour and mix with sugar and salt.  Mix yeast with a little cold
   milk. Add this, the rest of the milk and the beaten egg to flour and
   sugar. Beat well until smooth with a wooden spoon.
   Roll out the dough on baking board to 1 finger thickness.  Spread
   small pieces of butter on 2/3 of the dough.  The butter must have same
   consistency as the dough; if it is too soft it melts into the dough.
   Fold together into three layers like folding a napkin, first the part
   without butter.  Roll out and fold again.  Repeat three or four times.
   Leave in a cold place for 1/2 hour.  This is the dough with which many
   different kinds of Danish pastry is made.  When pastry is shaped,
   place on baking sheet and leave in cold place to rise for 15 to 20
   minutes, then brush with egg white and bake in a fast oven until
   golden brown.
   COCKS' COMBS (HANEKAMME):  Roll out dough to finger thickness and
   spread with a paste made of equal parts of butter and sugar, then cut
   into square pieces 4 x 4“.  Place filling across middle and fold
   Press the edges firmly together and make 4 or 5 deep slashes in this
   side. Let rise, brush with egg white and spread with chopped almonds
   and sugar.
   SPANDAURERS:  Roll out dough, spread with paste and cut as above.
   Place filling in middle.  Fold corners to the center and press down.
   After baking drop 1 teaspoon of jelly in the center and spread with
   frosting of confectioner’s sugar and water.
   CHOCOLATE BUNS (CREMEBOLLER):  Roll out dough, spread with paste and
   cut as above.  Place filling of vanilla creme in middle, fold corners
   to the center, forming dough as a ball and place upside down on
   baking sheet. After baking spread with frosting of confectioner’s
   sugar, cocoa and water.
   As filling may be used apple sauce, jelly, prunes, vanilla creme or
   almond paste:
   VANILLA CREME:  Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon
   flour and 3/4 cup milk and cook until thick.  Take off, add 1/2
   teaspoon vanilla extract and cool stirring occasionally.
   ALMOND PASTE:  Cream 1/2 cup butter, add 1/4 lb. ground, blanched
   almonds and 1/2 cup sugar and mix well until smooth.  Another kind of
   almond paste without butter is made of:  1/4 lb. almonds, 1/2 cup
   sugar and 3 egg whites.  Work well together until smooth.
   From ”Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
   Posted by Stephen Ceideberg; March 9 1993.