COOK WITH ELIZABETH Danish Pastries

Press, Volume CIII, Issue 30443, 18 May 1964, Page 2

COOK WITH ELIZABETH Danish Pastries

A letter from Rangiora asks for recipes for Danish Pastry and how to use it. This, which is a delightful yeast version of our Puff Pastry, may be turned into any number of the delightful small pastries which seem to us so attractive when we visit Scandinavian or Continental countries. Here are recipes for the pastry, and one or two ways to use it

THE PASTBY Ingredients; Boz butter 12oz flo-jr 2« sugar s«t yeast i teaspoon salt j asp milk Method- Sift the flour, all but one teaspoon of the sugar sad the salt into a bowL Wann milk to barely lukewarm. Cream the yeast with remaining sugar and add to the flour, together with the. milk, beating until smooth and elastic. Turn on to a floured board and roll to about one-third of an inch, thickness. Cut the butter into small pieces and dot over.

seating in 2*az flour, then, stirring in if cups milk, or naif milk and half eoffee for coffee flavoured cream, or cocoa dissolved in the milk for chocolate cream, adding a little vanilla in all cases. Cook until smooth, whisking ftequentiy.

Almond Eavtiopes. Cut paste into snail rounds. Wmk together sez ground almonds, 3cz sugar and one small egg to a paste. Place | a spoonful on one side of each pastry and fold over. Press edges well and bake. Cover with a little almond flavoured glace icing. Costard Sqaarts. One cup thick vanilla custard. Cut pastry into fairly large

Fold each side in, and each end down as if making ordinary puff pastry, roll and fold again, and stand aside for 15 nmwites.

squares about 3j-4 inches each way. Place a spoonful ;of thick custard on the centre and fold each corner into the centre.

Bepeut the rolling praeesa and stand again for 15 minutes, twice more. Stand in a cod place for an hour, then roll and use.

Apple pastry into small rectangles half as wide as they are long. Place a spoonful of thick apple-

' AlßMud Crescents. Cut i small triangles, roll in &om itbe long side, form into cresshapes and bake. Cover with almond flavoured giaee i icing and sprinkle with i chopped almonds

puree. or apple puree mixed with thick custard, on one end, fold the other end over and press along. Make three euts across each.

Castard Bings. - Mi piece of pastry in from the; edge like a Swiss roil and! eat into slices. Bake. Place: ;a small spoonful of thick' vanilla custard or eonfection-i

| Coffee or Chocdate Creams. | —Stamp into small rounds and bake. Fill with coffee or chocolate pastry cream, nude by whisking four egg yolks with sj« sugar until white,!

el’s cream on the centre of each. Coat with a thin film iof giaee icing.