Danish Pastry


500 gr flour
3 gr salt
50 gr sugar
80 gr yeast cakes
240 ml milk
1 egg
300 gr butter
1 finger thickness
5 deep slashes in this side
5 gr jelly in the center
1 egg yolk
14 gr sugar
1 table- spoon flour
180 ml milk
2 gr vanilla


extract and cool stirring occasionally. Almond Paste. Cream half cup butter, add quarter lb. ground, blanched almonds and half cup sugar and well until smooth. Another kind of almond paste without butter is made of: quarter ]b. almonds, half cup sugar and 3 egg whites. Work well together until smooth. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.