flavor and the lighter the finished pastry. The
risen dough is deflated and chilled, then rolled
out, covered with a layer of butter or pastry
margarine, and repeatedly folded, rolled out,
and chilled as puff pastry is, for a total of four
to six turns. The finished dough is then rolled
out to around a quarter of an inch/6 mm thick,
cut into triangles, the triangles rolled up into
tapered cylinders and allowed a final rise of
about an hour at a temperature cool enough to
prevent the fat from melting. When baked, the
outer layers of the dough expand and dry out
to form flaky, puff pastry–like sheets, while
the inner layers remain moist and bake into
exquisitely delicate sheets of bread,
translucent and pebbled with tiny bubbles.
Danish Pastries What Americans call
“Danish” pastries also originated as Vienna
goods, but were introduced to the United
States via Copenhagen. In the 19th century,
Danish bakers took a basic Viennese enriched