I agree with R.L. Wallace about the number of layers. The traditional method (I am Danish myself) requires a dough with one butter layer, and folding it in three. Repeating a total of three times creates 3^3=27 layers of butter in the dough. If you use too much force or too many layers, the butter blends into the dough, the Danish pastries fail and become delicious sweet rolls instead. This happens to me every time :-) Thank you for the tips and advice. Always glad to have another person's advice on de-bunking danish pastry dough (a very challenging dough!) Best, Kim@KAF

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