Danish Raisin Pastries

 

 

 

 

 

 

 

 

 

Danish Raisin Pastries

2 cups flour

1 teaspoon salt

1/2 cup butter, chilled

1 egg

3 tablespoons sugar

1 tablespoon milk

3 tablespoons butter

1 cup raisins chopped

1/2 cup nuts chopped

Mix and sift flour and salt – cut in 1/2 cup butter with a knife.  Beat together milk and egg, and add to dry ingredients.  Turn out on a floured board, roll out thin and spread on 3 tablespoons softened butter.  Cut into 4″ squares and sprinkle with nuts raisins, nuts and 3 tablespoons sugar.  Roll like a jelly roll and press edges together.  Place rolls in baking pan cover with clean cloth, and place in the cooler until ready to bake (no more than three hours).  Brush tops with the yolk of an egg mixed with a little milk and sugar.  Bake in a quick oven (425F) 20-25 minutes.  Serve hot.

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