Prepare the dough for Cindy's Danish Pastry as the recipe suggests rolling out the dough to a thickness of a quarter inch. 1. The Coil. Wrap twisted strips of pastry dough into a coil shape. The Coil | Photo by Jill. 2. The Foldover. Fold thin sheets of pasta into envelopes. The Foldover | Photo by LYNNINMA. 2. With an electric mixer, blend together a combination of softened cream cheese, powdered sugar, lemon curd and thyme in a medium bowl. Spread the cream cheese mixture on the puff pastry, then layer a mixture of blackberries and jam on top. 3. Heat oven to 425 degrees and bake for 20 to 25 minutes. Step 1: Thaw a sheet of puff pastry per the package instructions, roll it out slightly, and cut diagonal strips on both of the outer ⅓ sides. Step 2: Separate the egg and set aside the white. Mix the egg yolk with almond flour, all-purpose flour, almond extract, powdered sugar, and milk. Step 1. Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Unfold one thawed puff pastry sheet at a time and roll out to 10x10 inches. Use a pizza cutter and make 12 even strips. Connect two strips together by overlapping by a half inch and pressing together. Danish pastries, also known as Viennese bread, trace their roots back to the 19th century when Austrian bakers brought their expertise to Denmark. These talented bakers introduced the art of working with laminated dough—a type of dough that involves rolling butter into thin layers of pastry. The result was a flaky pastry with a rich history .

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