Reviewed: Apr. 28, 2012

I will admit it is a bit labor intensive, but a fantastic recipe! I have made it with out the lemon and almond extract and it is still fantastic.

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Reviewer:

TriggM61

Reviewed: Apr. 19, 2012

I found the instructions to be inadequate to the task. Admittedly, I am not an expert baker but even so, I didn't understand what I needed to do until I watched a video on YouTube. The butter squished out of the dough when I tried to roll it out and created a giant mess, despite returning it to the refrigerator repeatedly in an effort to keep it cold. Overall, I would never attempt this recipe again.

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Reviewer:

SusanWhite

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Mar. 19, 2012

Wonderful, flaky pastry. I used it to make my own version of a "butter braid". My family loved it. As others have said, the recipe is involved, but I was able to get 4 large braids out of it. I baked one immediately, freezing three and all were delicious and rose nicely. I only altered the amount of almond extract to 1/4 the amount as a personal preference.

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SandLmom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

This is a super recipe! I had a little over a cup of flour left over that was not needed, my dough was great and easy to work with. I also didn't have active dry yeast on hand, I only had instant yeast, so I used a little more then 3 1/2 teaspoons and they turned out perfect. Made some with Strawberry Preserve, and some with Confectioner's Custard and some with chocolate chips, then drizzled them all with confectioners' sugar and water. I will be making this recipe again and again...

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Reviewer:

Rita

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

I arbitrarily decided yesterday that I wanted to serve pineapple danish for this morning. I had the frozen pineapple to make a filling, just wasn't sure on the pastry. This is definitely a more sophisticated recipe then many but it works well and is scalable. I used about a quarter of most ingredients and used one envelope of dry yeast. Worked like a charm. Wife loved the result. If you haven't been successful with this, print out the recipe and read it carefully. Slow down. Chill the dough a bit longer. Don't forget to roll the dough out and fold it extra times. On your final roll make sure you get it down to 1/4 inch. Don't forget the rise after you fill the pastry. It will double - it really will especially if you set it on the stove with the oven on (or recently on). Good luck and good pastry!

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Reviewer:

Jim Wass

Reviewed: Jul. 4, 2011

This was really delicious, and the instructions were very clear. Thank you!

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Reviewer:

sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

Reviewed: Jun. 3, 2011

simple to follow instructions! and so light and fluffy wow. ty cindy this is wonderful!

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Reviewer:

Miss kelli

Reviewed: May 17, 2011

This Recipe was SOOOO much FUN to make! The only thing was that when i started i discovered i didn't have any plastic wrap. :( so i took a plastic wlamart bag and used that. it worked GREAT! Thank you Allrecipes for a WONDERFUL site! i use it all the time!!! :)

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Reviewer:

Paige Turner

Home Town: Viroqua, Wisconsin, USA

Reviewed: Jan. 12, 2011

This is an excellent recipe. It is a time consuming, but the finish product is wonderful. I will make it over and over again as my family loved it. The idea of creaming the softened butter with the flour and then folding it into the dough was a great tip. I used my large kitchen aid mixer to do the kneading. I tried several different folding techniques. The dough is easy to work with. Thanks Cindy!

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Reviewer:

KMARSHNY

Reviewed: Nov. 1, 2010

Very good!! 4+ labor intensive but worth the effort. The trick of mixing the butter with flour and rolling out between waxed paper is sheer genius. Gives much better butter distribution than the traditional way of putting hundreds of little pieces of butter on the dough and rolling. This makes it foolproof. Thanks for a keeper!

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