Danish Pastry Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Feb. 24, 2007
I find that adding a little mace, taking out a little almond extract and leaving out the lemon makes it really tasty.
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Cooking Level: Intermediate

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Reviewed: May 20, 2006
Okay, so I begin by saying I am a novice baker, so don't hold it against the recipe. I didn't like the taste (too much almond) and it was dry. I spent a lot of time on this and was disappointed. I had to scramble to make another dish at the last minute. Not my favorite
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Reviewed: Feb. 7, 2003
Excellent recipe, though a lot of preparation time is needed. I would suggest doing steps 1-3 the day before you want to make the danishes, then keep refigerated overnight. If you like pecans you should try cutting the rolled out dough into 14x1 inch strips, cover with broken pecan nuts and maple syrup. Roll up strips and bake. When done, add a thin glaze of almond icing.
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Reviewed: Jul. 30, 2002
This makes a tasty danish, but, in my opinion, is a little too labor intensive to make it worthwhile. It was yummy though!
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Photo by LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 4, 2002
This recipe is somewhat complicated and probably not for the novice baker. But the result is out of this world. The directions are clear, easy to follow, and give a good idea of the amount of time needed.
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102 users found this review helpful

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Cooking Level: Expert

Home Town: Saugerties, New York, USA

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Displaying results 41-45 (of 45) reviews

 
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