Baking

Marjorie Mariner’s Danish Pastry

November 21, 2022

1530

Marjorie Mariner’s Danish Pastry

INGREDIENTS

3 teaspoons shortening
¼ cup sugar
2 eggs, well beaten
½ teaspoon salt
¼ teaspoon vanilla
¼ teaspoon lemon extract
3 cakes yeast
1½ teaspoons sugar
½ cup lukewarm water
½ cup milk, scalded
3½ cups flour, approximately
¾ cup softened butter

PREPARATION

Cream shortening; add ¼ cup sugar, and mix thoroughly.
Add eggs, salt, and flavoring.
Dissolve yeast and 1½ teaspoons sugar in lukewarm water.
Add yeast to cooled milk.
Sift flour once and add half to the milk and yeast mixture; beat until smooth and add all to the sugar and shortening mixture.
Add remaining flour and mix well.
Knead lightly on floured board until smooth.
Place dough in a greased bowl, cover, and let rise to increase ¼ in bulk.
Roll out on lightly floured board into a rectangle ½ inch thick.
Spread half of the softened butter over the center ⅓ of the rectangular dough. Fold one side over, to cover the buttered area, and spread the remaining butter on top. Fold over the other ⅓ of the dough to cover this layer of butter.
Press edges together to seal; roll out again to ½ inch thickness. Fold ¼ dough at each end toward the center, then fold again to bring folded edges together.
Chill in the refrigerator for about a half hour.
Repeat procedures 11 and 12 two more times.
Remove from refrigerator, roll to ½ inch thickness, and shape as desired.
Placed on greased baking sheeting and let rise until doubled in bulk.
Bake for 10 to 12 minutes at 425º F.
Ice with powdered sugar frosting and then sprinkle with nuts, if desired.

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Marjorie Mariner contributed this recipe to “Book of Golden Recipes,” which was compiled and edited by St. Anne’s Guild and published in the 1960s by Holy Trinity and St. Anne’s Ukrainian Catholic Church. Mariner was the host of “Kitchen Corner,” which was broadcast on WFMJ (Channel 21).

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