Danish Pastry

1-1/2 cups soft butter 4-1/2 cups four 2 pkgs yeast (2 tbsps) 1/4 cup warm water 1 cup cold milk 1 egg 3 tbsp sugar 1/2 tsp salt

375 8-12 minutes Mix butter and 1/2 cup flour til well blended. Refrigerate while preparing yeast dough. In mixing bowl dissolve yeast in water. Add milk, egg, sugar and salt. Mix til blended. Stir in enough flour until the dough is stiff. Turn onto floured counter and knead til smooth. Roll into rectangle 6"x12" (approx.) Take the butter and flour mixture and cover the top of the yeast dough. Fold over from one end of the dough to the other. Roll and pound lightly on the dough. Roll doll into rectangle 12"x16". Fold in 3rds and cover and put in fridge to chill for 30 minutes.Remove from the fridge and pound the dough and roll into a 16" square and fold in 3rds again . Chill again for 30 minutes. Repeat the same process 3 more times. After final pounding roll dough into 24"x36". But into desired shapes. Let rise in a cool place for 45 minutes.

I don't follow the rules as to the size it is to be rolled out. Take a guess because it really doesn't matter all that much. You do have to do the process 5 times though so that the butter gets spread in between the layers of dough so you have the light flaky pastry in the end. Before I cook them I put a little indentation in the middle and put a spoonful of raspberry jam. When you are cooking them keep an eye on them. You don't want them too brown. Once they are out of the oven let them cool and them drizzle with a little icing made up of icing sugar and water and almond flavoring. This is a recipe that Gramma got from her friend Elli Kivi.