I'm already a fan of this recipe's contributor, Beatrice Ojakangas. She's the author of one of my favorite cookbooks, The Great Scandinavian Baking Book. With my Norwegian heritage, I love trying recipes from my mom's homeland!
The Danish Pastry dough is really simple to put together in the food processor, but then patience is required as it requires an overnight sleep in the fridge.
Rolling, folding, rolling, folding, etc. yields a dough that is flecked with butter. And you know what that means?? Flaky layers! Just look!
Okay, so in my haste to pull this recipe together today (a day late), I neglected to notice that the Danish Braid required only HALF of the dough. Oops.
The result? A super flaky, extra-layered pastry! I'm not complaining one bit.
Please visit our Tuesdays With Dorie blog to view other baker's results! If you're desperate for the recipe, just leave a comment. Otherwise, you can find it in the Baking With Julia cookbook on page 205.