Title: Scandanavian danish pastry
 Categories: Desserts, Yeast, Ethnic
      Yield: 3 Pastries
 
      4 c  To 6 cups flour
    1/2 ts Salt
      3    Sticks butter or margarine
      3    Eggs
      1 c  Warm milk
      2 tb Sugar
      1 pk Yeast
      1 ts Vanilla
           Filling:
      3    Jars of thick preserves
           Or jam
           Chopped nuts
           Powdered sugar
 
  Sift 4 cups of flour and salt into the bowl. Cut in butter as for pie
  dough to, make coarse crumbs.Dissolve yeast in warm milk with sugar
  until foamy.Add to flour mixture with slightly beaten eggs and mix
  vigorously with wooden spoon.Add additional flour to make a soft
  dough and knead smooth and elastic.Cover in a bowl and refrigerate
  overnight ( must ).Divide dough into 3 parts. Roll each part on a
  lightly floured surface into a large rectangle.Spread a jar of
  preserves of choice over dough.Sprinkle with desried amount of
  chopped nuts.Bring up both long sides towards the center, overlapping
  a bit. Pinch or tuck under side edges. No need to rise double. Place
  on greased baking sheets and bake in a 350 oven 20 to 25 minutes
  until golden.Glaze or dust with powder sugar.Cool and cut into
  slices.Note: this is an extremely delicious pastry with a wonderful
  texture. A variety of fillings could be used instead of the
  preserves. However this is not a true Danish dough. Remember this
  dough does not use the butter bar and "turns" and chilling as would a
  true danish technique.