Danish Pastry

In a bowl mix the butter and 2/3 cup of flour and then divide into 2 equal parts.

Roll each half between 2 pieces of waxed paper into a 6x12 inch sheet.

Now refrigerate both the pieces.

In a large bowl, mix together the dry yeast and 3 cups of the remaining flour.

In a pan on medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch.

Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable.

Set the dough aside to rest until double in size.

Cut the dough in half, and then roll each half out to a 14 inch square.

Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book.

Seal edges by pressing with fingers. Roll each piece out to a 20x12 inch rectangle, and then fold into thirds by folding the long sides in over the center.

Repeat rolling into a large rectangle, and folding into thirds.

Wrap in plastic and refrigerate for at least 30 minutes.

Remove from the refrigerator one at a time, and roll and fold each piece two more times and then return to the refrigerator to chill again before shaping.

If the butter gets too warm, the dough will become difficult to manage.

To make Danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center.

Fold 2 of the corners over the center to form a filled diamond shape. Or you can also fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a spoonful of filling in the center.

Place Danishes on an ungreased baking sheet, and let rise until doubled.

Preheat the oven to 450 degrees F (220 degrees C).

Danishes can be brushed with egg white for a shiny finish.

Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Serve with tea and enjoy.