Walking around my apartment with my chest puffed out now. I just made a DANISH PASTRY! Do NOT be intimidated by this recipe. While it does require time, the actual hands-on time is rather small because you have to be quick when you're handling the dough and butter for the turning/folding parts. Mixing/kneading takes the usual 10 or so minutes, after that you work the dough for less than 5 minutes at a time, then it goes to the fridge for a half-hour. Do laundry while the dough rests. I halved the recipe, and only used 1/4 of my dough for my first batch (made 6 cream cheese danishes). I understood the directions well enough but I was apprehensive, so I watched some "Baking with Julia" videos over at PBS. There are at least 3 very good videos on danishes, puff pastries, and croissants which use similar (though cold-butter) methods that provide a good visual for technique. Good that I did because the creaming method wasn't working very well for me (too creamy), so I froze my butter batch for about 20 minutes then beat it into a flat rectangular sheet. Only hiccup, but there's always more than one way to skin a cat... Give this recipe a go. If it doesn't turn out perfect you'll still feel like you learned something. And I am sooo going to adapt this for some savory puff pastry recipes.
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Walking around my apartment with my chest puffed out now. I just made a DANISH PASTRY! Do NOT...