INGREDIENTS
- 1 lb sour cream
- 1 lb butter
- 1 1/2 lb pastry flour
- 1/2 tsp vanilla extract
DIRECTIONS
- Mix butter, sour cream and vanilla in a mixer with a beater attachment on low speed, to blend.
- Slowly add the flour and mix to blend well. Remove and place on table top, adding extra flour so it does not stick to the counter top.
- Roll flat into rectangle. Fold the ends into the center creating a smaller rectangle. Rotate the dough one turn and fold ends towards the center again. Refrigerate for one hour and repeat this process two additional times to create distinct layers.
- When you are ready to use the dough roll 1/8 inch thick. Cut dough into squares and fill as desired (i.e., cheese filling, any fruit filling) and fold as you like. Finish with an egg wash.
- Bake at 350 degrees. If you like, you can make a sugar glaze by mixing 1 cup of confection sugar with 1 tsp hot water and brush while Danish are still warm. The shape is up to you.
