I was taught to make Danish a different way. I believe the recipe came from Good Housekeeping or McCalls magazine in the 1950's. Total butter about 3/4 of what you show here. Nop big block of it either. Once you have the dough, you dab half the butter on 2/3 of it and make the same folds shown here. The second half of the butter gets dabbed at the second rolling. Then there are 3 more rounds of rolling and folding, all half an hour apart. Then you shape IMMEDIATELY after the last half hour rest. This method has always produced the flaky dough regardless of whether you make strips or squares. It doesn't rise more than 20 minutes and bakes at 350F for about 20-25 minutes per cookie sheet full. Thank you so much for sharing your technique with us!-Jon

• Reply