Tips:
These Danish freeze beautifully. If you double the recipe for this purpose, use only one and a half teaspoons salt and not two. That’s the usual rule of thumb — whenever doubling a recipe, don’t double the salt.
Notes:
I tested this recipe using a combination of white flour (just a little!) and regular and pastry whole wheat flour. The results were very satisfactory — light and airy.(Honestly, do they look so “brown” in the photo??!) I also tried it without raisins as well (my family doesn’t care for them in baked goods) and they were perfect. Of course you can increase the amount of raisins and/or nuts as you like.
Variations:
Put a dollop of any fruit pie filling in the center of each Danish before baking. Yum!