Tender Danish.... HOW????

Post the recipe you're using. The Danish pastry dough I use makes a very wet and sticky dough when it's first mixed up. I end up having to use almost a cup additional flour on the work surface to keep the dough from sticking when I first roll out the dough. After rolling out the dough, I use a pastry brush to brush away every last bit of flour that's on the surface of the dough. I place the butter on the dough and do the first turn, making sure I brush away all excess flour before folding the dough over. Excess flour on the dough interferes with proper layer formation I usually do 4 turns and refrigerate the dough for about an hour between each turn. I use a small shaker to sprinkle the flour evenly over my work surface. Each time I get done rolling the dough out I scoop the flour left on the table back into the shaker and use it again for the next time. In the end, I actually end up adding very little extra flour to the dough, probably less than a third of a cup.

Jim, I learned to make Danish pastry by using the Time-Life "Cooking of Scandinavia" books (one picture book, one recipe book) that came out in the late '60s. You could probably find them at a good used book store.

My Danish girl friend at the time (from Copenhagen) thought I made some good Wienerbr=F8d, so what I learned from these books must have been pretty close to the real thing. Good luck!

David