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PASTRY

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Turn onto a lightly floured board and knead
for 5 minutes. Then, cover and let stand for
10 minutes.

Roll pastry to 1%” thickness, keeping it
longer than it is wide, and the corners square.
Place chilled butter in centre of one side and
fold other half of pastry over it. Seal edges
to enclose as much air as possible.

Press until enclosed butter is within 1%”
of the edge. Fold ends over to make 3 layers.
Chill thoroughly.

Roll pastry to 4%” thickness, keeping it longer
than it is wide. Be careful to prevent sticking.
Fold ends over to make 3 layers; fold again
to make 6 layers. Chill thoroughly.

Repeat this rolling, folding and chilling three
more times. After final rolling, chill until
stiff (2 to 3 hours).

PATTY SHELLS:

Roll chilled pastry to 44” thickness. Cut out
with a round cutter. Using a smaller cutter,
cut out centres from half the rounds.

Moisten edges of the complete rounds and
place the rings on top. Press edges together.
(The cut out centres may be baked and used
as covers for the shells.)

Place on a baking sheet which has been covered
with two layers of brown paper. Chill.

Bake in preheated 500° oven for 10 minutes,
lower temperature to 375° and bake for
another 10 to 15 minutes. (Turn during bak-
ing so shells will puff evenly.)

Yield: 12 to 16 large patty shells or 24 to 30
small patty shells.

NOTE: This pastry may also be used for
cream rolls, horns, etc. Use the special
forms which are available and follow
manufacturer’s directions for their
use.

189 Danish Pastry

Wash 34 cup butter in cold water, squeezing
lightly with the fingers until it is waxy and
smooth. Double over and pat hard to remove
the water. Chill.
Sprinkle

1 package active dry yeast
over

14 cup lukewarm water

in which has been dissolved

1 teaspoon sugar

Let stand for 10 minutes. Stir with a fork.

Meanwhile, combine in a large bowl
3 tablespoons sugar
14, cup butter or margarine
1 teaspoon salt
34 cup scalded milk
Stir until butter melts. Cool to lukewarm.

Add
Softened yeast
1 well-beaten egg
14 teaspoon vanilla
14 teaspoon crushed cardamon seeds
or 14 teaspoon mace
1144 cups Pre-Sifted PURITY

All-Purpose Flour
Beat well.
Then gradually add another

114 to 134 cups Pre-Sifted PURITY

All-Purpose Flour
Stir to make a soft but not sticky dough.
Turn out onto a lightly floured surface. Roll
to a square about 4” thick. Place half of
washed butter, in small bits, on the centre
strip of the dough. Fold over one side of dough
to cover butter. Place remaining butter on this
layer, again in small pieces. Fold other side of
dough over top. Press edges together.
Cover well and place in the refrigerator for
1 hour.
Roll to a square, about 144” thick. Fold in such
a way as to make a small square with 9 layers
of dough. Chill for another hour.
Repeat this rolling, folding and chilling once
more.
If you wish, the dough may be chilled over-
night after the final rolling.
Then roll out the chilled dough and cut into
desired shapes (next page). Place on baking
sheets which have been covered with two
layers of brown paper. Brush with melted
butter or margarine. Let rise in a warm place

for about 45 minutes, or until almost doubled
in bulk.

Bake in preheated 375° oven for 18 to 20

minutes.

Glaze and decorate as desired (next page).

These are best when served while still slightly

warm.

Yield: About 2% dozen assorted pastries.

NOTE: The chilled dough may be cut into
two or more pieces and each piece
used to make a different shaped
pastry.

Use Pre-Sifted Purity Flour for all your baking needs 75