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> Jim Wass
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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!
11 users found this review helpful
Jul. 4, 2011
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