PJ: This blog was so helpful in understanding the technique and what is involved in an American style Danish pastry. I have to admit to trying a shortcut with a "rough" pastry dough that generated very similar results (I have taken the croissant class and been making croissants). Your closing recommendation on shaping was brilliant and it allowed the production of some beautiful and relatively uniform pastries. I've been using fresh fruit of the moment and find that so superior to using a jam or preserve. So appreciate what you and KAF do.

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