Danish Dough

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This is an excellent and relatively easy dough to make. I used cream cheese filling topped with huckleberries. Delish!

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This is by far the best homemade pastry I have ever had or tasted! It was alot of work but sooooo worth it. I truly felt like I was in heaven when I took my first bite. I divided the dough in half and made 2 small rectangles on a cookie sheet. Rolled it out, leaving a crust like pizza and spreading cream cheese and jelly in the middle. So incredibly yummy!

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Just did this dough it's PERFECT.
I just did 1 huge shortcut that saved me time and I cook kosher so I don't mix diary and meat so I can use this dough for staffing with meat too.
Instead of brushing with butter and putting it in the refrigerator again and again I just add 1 cup of oil instead of the butter left it to rise for 30 min and used the dough roll out cut in rectangels and stuffed with homemade riccota cheese with vanilla sugar & the white that left from the egg that I used in the dough only the yolk, to bind, closed as an envelope and baked at 400 F about 30-40 min till it browned . Good luck & enjoy

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This recipe is very easy to do,it's allso easy to follow. The texture of the dough is GREAT. Thank you.

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I made these last night and filled them with sweetened cream cheese. They baked beautifully! They were crispy and light, which was perfect since the filling was very rich. If they get soggy/soft - pop them in a 375 degree oven until crispy again. Will make a thousand more times, just delicious!

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This was a wonderful recipe except for two minor quibbles:
1what *type* of flour to use was not specified (e.g. cake, all-purpose, bread, pastry
2the prep time omitted the resting time for the dough which "kicks it up" several "notches"--by about an additional hour and half to be more precise. So be prepared to spend some time with this recipe. If you like baking that shouldn't be to much of a problem as this is a fun recipe to make.

We made the cinnamon rolls version and my husband and son loved them. They were a wonderfully unique departure from the super soft gooey-doughy kind (that I personally prefer. They turned out flakey and light. As another reviewer pointed out, they are best served warm the same day as the second day brought a drier and chewier texture.

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I made these a while back and they were so much fun to make. I loved them so did my boys...one of which who is verrry picky. They are best eaten the same day as with any pastry but so worth the effort.