Guys, listen to this, it is important for danish. The picture shown doesn´t show good flaky layering, it shows more a kind of brioche texture, this is not what a danish pastry should look like!!! The problem: this guy has used a flower with too much protein! High protein flour is used for brioches, breads and so on, but NOT FOR PUFF things. The solution: You need 11% proteins, no more no less to obtain a proper layering, we don´t want a brioche, we want layers.... Mix 50% strong and 50% low protein. That is the secret. Another thing, as said in all receips dough always cold for lamination!!! Thanks for the tip of what to look for during the process and the bake for home made flaky pastry. This recipe uses all purpose flour, which is 11.7% protein or gluten. We appreciate your tips that will help others achieve the flaky pastry of their dreams. Happy Baking! Irene@KAF

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