Homemade Danish pastries require time and skill to make, but they are especially rich and luscious. The yeast pastry is made in a similar way to puff pastry, by rolling butter in between layers of dough. Roll out the pastry so that butter does not break through the paste. If the butter escapes, the pastry will hold less fat and taste heavy.
Roll the pastry with short, light strokes, moving first forwards and up (lifting the rolling pin slightly), and then backwards and up. If your pastry seems too sticky, put it on a plate, dust it with flour then cover it with plastic wrap. Rest the pastry in the refrigerator until firm.
If you prefer, make the dough in advance, then place it in a plastic bag and leave it in the refrigerator for several hours or overnight.
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