I enjoyed my first experience with puff pastries so I wanted to explore this technique further with danishes. Again, it was quite simple but time-consuming. The result was extremely satisfying; the danishes not only looked better than the ones in a patisserie, but tasted exquisite (especially fresh out of the oven) because I used real butter instead of margarine. I made this batch for my classmate Jan Bushman, who is originally from Holland, where I'm sure the pastry shops overflow with an abundance of danishes.
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