Layered Pastry (Danish Pastry)

Place 1/3 cup all-purpose flour on a lightly floured surface or in a bowl

Add the softened butter or margarine and mix with a fork until combined

Roll out the dough between two sheets of parchment paper or aluminum foil to form a rectangle approximately 30 x 15 cm

Place it in the refrigerator

Sprinkle yeast over warm milk, let it sit until dissolved, then add sugar and egg, mixing well

Gradually add the remaining flour, stirring with a wooden spoon until smooth

Place the dough on a lightly floured surface and knead by hand until tender

Roll out the dough to form a square approximately 35 cm

Place half of the mixture on one half of the rectangle, fold the other half over, and press edges together

Repeat this process three times, if necessary

If the butter and flour mixture starts to soften, place it in the refrigerator before continuing

Cut the dough into three equal pieces

Roll out each piece to form a thin sheet

Cut into desired shapes (e.g., triangles, crescents), fill with desired fillings (see below for suggestions), and shape as desired

Do not overwork the dough

Any leftover dough can be stored in an airtight container or wrapped tightly in plastic wrap and refrigerated

Arrange the filled pastries on a baking sheet lined with parchment paper, cover with a clean towel, and let rise until double its original volume

While this is happening, preheat your oven to 200° F (100°C)

Baste the pastries with a beaten egg mixed with a little water, then bake in the lower third of the oven for about 20 minutes, or until golden brown

Remove from the oven and let cool

If desired, drizzle with confectioners' sugar mixed with a tablespoon of milk and half teaspoon of vanilla extract.