BACK TO PREVIOUS PAGE

Danish Pastry

Danish Pastry. Sweet dough products (q.v.) in whose production the fermented dough is sheeted and laminated (q.v.) with butter (q.v.) or margarine (q.v.) to create a flaky crumb (q.v.) structure in the baked product. The dough pieces are made up in a variety of sizes and shapes, receive fillings of almonds (q.v.), hazel nuts (q.v.), fruits, custard (q.v.), etc., are subjected to a final proof (q.v.), baked and usually covered with a thin sugar-water icing (q.v.).