Danish at Home: The Easier Way

I am not sure where all the glowing reviews for this recipe come from. This week I did an experiment in which I prepared classic laminated dough and this recipe to compare the outcome side by side. And the clear winner on all accounts was the classic laminated dough. The classic dough was flaky and crusty whereas this ruff puff was just a big fat glob. I also don't see how this makes the process shorter and less time-consuming. I started both doughs the same day and they required about the same amount of handling. The results were vastly different. In this recipe the flour/butter/yeast ratio is all wrong. I was skeptical when a friend suggested I try this recipe and I now feel vindicated that this recipe produces inferior results.

Years ago while in a bakery/pastry shop in with the Gardens of Tivoli in Denmark, I stood before a 25 foot long counter filled with all kinds of pastries. I searched in vain, however, for a freshly made "Danish" as we think of them here. When I requested a "plain Danish" I was met with a blank stare by the counterperson. "We don't have anything with that name", I was told. I laughed out loud. I can't order a Danish in Copenhagen? I chose something equally yummy but every time I buy one here, I wonder what else it could be called? A New Yorker? Thanks for the recipe!

It is wonderful to be able to bake at home the things one likes, as this article describes.
My preference is for the variety that is "ethereal, flaky magic, puffed and browned from the oven". It should be reasonably sweet and not filled with anything goopey or gooey. Then it goes excellently with the first morning strong coffee accompanying a noble cigar.

These were excellent, and it was very gratifying to see the dough come together and get easier to roll out each time. It's a leisurely recipe but not a difficult one.

I put both the almond and cheese fillings on the dough because I couldn't decide between them; maybe that's why the prongs didn't stay folded over. Or maybe I need to pinch harder next time. It would be nice if the recipe specified whether or not you would use the entire cream cheese filling; I had some left over.

I made these for Christmas morning; even the "blackened" ones were great! The second I saw the photo, I had to make them. Thanks for helping me make a new Christmas tradition for my family!

I was delighted to see Ms. Seneviratne's article and I hope she continues to write for the Times. I love her recently published book and am a fan of her blog, although there have been no new entries since September, much to my disappointment. She is a very talented baker ( I have had great success with her recipes) and her writing is beautifully evocative. I look forward to many more articles like this one.

This does not seem like a streamlined recipe: in fact, it looks remarkably like the method for classic croissant dough, that I have bake dozens of times.

How does one "proof" after shaping and just prior to baking, as indicated in the last paragraph?

It would be nice if instead of making it sound like you've invented the wheel yourself to give credit to Beatrice Ojakangas, who demonstrated this recipe on "Baking With Julia Child" years ago:http://beatriceojakangas.blogspot.co.uk/2010/03/much-requested-danish-pa...

Nigella Lawson has this in her cookbooks, but she gives credit where credit is due.

Glad your headline said "easier" and not just "easy." Back in the refrigerator 3 times? The easier solution here is to get yourself to the good neighborhood bakery and buy the danish. Thanks for giving my husband and me a good laugh as we get ready to start the Christmas cooking and baking tonight.

Oh gosh, there goes my New Year's Resolution to lose 20 pounds and reduce carbs consumption. The temptation of home-baked Danish is too great. I am on my way to store to buy yeast and butter, now.

Ms. Samantha, I think you are correct about the freshness of baked goods and making your own at home. And there's nothing I like better with a simple cup from my Mr. Coffee.

However, my waistline expanded about two inches just by looking at the photograph.

Next time include a recipe for bear claws.

I think the key to buying commercial is a neighborhood bakery where things move, like in "Seinfeld." "Look to the cookie Elaine..."