However, as I began researching danish dough, my interested waned. I don’t think it will be a bad project for one day, but all of that envelope folding and yeast and butter and carefully timed steps seemed a bit much for six to eight folded pastries that wouldn’t survive beyond the breakfast meal. And certainly not when it is finally high pie season, that blissful period from May to September when we in this hemisphere are lucky enough to have more fruit than we know what to do with.
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