Nutty Danish Pastry

Melt in your mouth?  Yes, Nutty Danish Pastry will do just that.

I found this pastry in a long-forgotten magazine at least 25 years ago and pulled it out for that brunch we hosted recently.  This is a fairly simple recipe but there are three specific steps that at first glance may lead you to think it is much more complicated.

The key is taking it one step at a time, and taking your time, but it is so worth the time spent.  I love this pastry's shortbread-like bottom layer and the top layer is one of my favorites when it comes to frosting.

Nutty Danish Pastry

Layer one:
1/2 cup margarine
1 cup all-purpose flour
2 tablespoons water

Cut 1/2 cup margarine into flour until crumbly.  Sprinkle 2 tablespoons water evenly over surface; stir with a fork until moistened.  Shape into 2 equal balls. Place each ball on a parchment-lined baking sheet and flatten into a 12-x3-inch rectangle.

Layer two:
1/2 cup margarine
1 cup water
1 cup all-purpose flour
3 eggs
1 teaspoon vanilla

Combine 1/2 cup margarine and one cup water in a medium saucepan; bring to a boil.  Add one cup of flour.  Reduce to low heat and cook, stirring constantly, until mixture forms a ball and leaves the sides of the pan.  Remove from heat and cool for 5 minutes.  Add eggs, one at time, mixing well after each addition. Stir in vanilla.

Divide mixture evenly onto the 2 pastry rectangles and spread until covering the first layer from end to end.  It will seem like way too much but it is the thicker layer so just keep spreading.  Bake at 350 degrees for 55 minutes until set and golden brown.

Frosting
1/4 cup margarine
1/2 cup light brown sugar
1 1/2 to 2 tablespoons milk
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, divided

Melt 1/4 cup margarine in a medium saucepan.  Stir in brown sugar and cook over low heat about one minute.  Add 1 1/2 tablespoons milk, sifted powdered sugar, and vanilla.  Use remaining 1/2 tablespoon of milk, if needed, for better consistency.  I used the full 2 tablespoons.

  
Spread frosting evenly over the two pastries while still warm.  This frosting sets in the blink of an eye so you will need to work quickly.  Sprinkle 1/4 cup chopped pecans on each.

  
Slice each pastry crosswise into 12 1-inch pieces.

Serve immediately, or if serving later cover and refrigerate then bring back to room temperature when you're ready.

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