1 1/2 c. butter, slightly softened
3 3/4 c. flour
1/2 c. warm water
2 pkgs. yeast
1 egg
3/4 c. cold milk
1/3 c. sugar
1/2 tsp. salt

In medium bowl, cream butter until smooth. Add 1/4 cup flour; stir until well blended. Place a sheet of waxed paper on a damp surface, place butter mixture in center. Cover with another sheet of waxed paper. With a rolling pin, roll to an 11x9 inch rectangle. Refrigerate 20-30 minutes or until well chilled.

Meanwhile, sprinkle yeast over warm water, stir until dissolved. Add egg, milk, sugar and salt; stir until well blended. Beat in 3 cups flour, continue to beat until smooth and elastic. Stir in remaining 1/2 cup flour and beat 2 minutes longer. Dough will be soft. Refrigerate dough, covered, 10 minutes.

Sprinkle pastry cloth or board generously with flour. Turn dough onto cloth, dough will be soft. Sprinkle with flour (use no more than 1/4 cup flour in all for sprinkling). Pat with hands or roll out into a 14x10 inch rectangle. Brush off extra flour with a pastry brush. Peel top sheet of waxed paper from chilled butter. Place on dough 1/2 inch from end and leaving a 1/2 inch butter around sides. Butter with cover about 2/3 of the rectangle. Peel off paper.

Starting with unbuttered side, fold dough into thirds make 3 layers. As you fold dough, brush off extra flour with a pastry brush. Turn dough with folded side to the right; then, starting from the center, roll out into a 14x12 inch rectangle. If butter breaks through, brush spot very lightly with flour. From short side, fold dough into thirds. Carefully lift dough onto a cookie sheet. Cover and refrigerate 15 minutes. Repeat rolling, folding and chilling dough 3 more times (four times in all). Keep dough refrigerated until ready to roll and shape.

COCKSCOMBS:

ALMOND FILLING:

1 egg white
1/2 c. almond paste
2/3 c. confectioners' sugar
1 recipe Danish pastry
1 egg, slightly beaten
Granulated sugar

In small bowl, slightly beat egg white, add almond paste and confectioners' sugar; stir with a fork until smooth, set aside.

Lightly grease 2 large cookie sheets. Remove pastry from refrigerator. On a floured surface, roll out pastry into an 18x16 inch rectangle. Cut lengthwise into 4 strips. Spread about 2 tablespoons filling down center of each strip. Fold one side of dough over filling and press to other side, to seal. Cut each strip crosswise into thirds. Cut 7 slits, 3/4 inch deep in sealed edge of each piece. Place 4 inches apart on cookie sheets. Curve each piece to open slits. Cover with plastic and refrigerate overnight.

To bake, preheat oven to 400 degrees. Remove cockscombs from refrigerator, uncover. Brush with egg; then sprinkle with sugar. Bake 5 minutes, reduce oven temperature to 350 degrees; bake 15 minutes or until puffed and golden brown. Remove from cookie sheets to wire racks, serve warm. Makes 1 dozen.

PINWHEELS:

APRICOT OR PRUNE FILLING:

1 c. dried apricots or prunes
1/3 c. sugar

In small saucepan, place apricots or prunes and 2/3 cup water. Bring to a boil, reduce heat and simmer, covered, 30 minutes. Cool, then mash fruit or chop finely. Stir in sugar. Refrigerate, covered, until well chilled, about 1 hour. Makes 1 cup.

1 recipe apricot or prune filling
1 recipe Danish pastry dough
1 egg, slightly beaten
Confectioners' sugar glaze

Lightly grease 2 large cookie sheets. Roll out dough to an 18 inch square. Cut into 4 squares. Place 2 squares on each cookie sheet. If necessary, roll again to a 9 inch square. Make a 4 inch slit from each corner to the center of square. Place 1 tablespoon filling between each 2 slits (use 4 tablespoons filling in all). Fold every other point of corners to center, partially covering filling and forming a pinwheel. You may need to moisten points to seal in center when pressed. Cover with plastic and refrigerate overnight.

When ready to bake, uncover. Brush with beaten egg. Bake 5 minutes then reduce oven to 350 degrees and bake 25-30 minutes or until puffed and golden brown. Remove from sheets to wire racks, drizzle with glaze. Serve warm. Makes 4 large pinwheels (about 16 servings.)

ENVELOPES:

Roll out dough to an 18 inch square. Cut into 4 smaller squares, place on greased cookie sheets. Place 2 tablespoons filling on each of 2 opposite corners to partially cover filling, overlapping slightly. Proceed as with pinwheels.

OTHER FILLINGS:

Use your favorite jam, jelly or marmalade.

CARDAMOM FILLING:

Combine:

6 tbsp. soft butter
3/4 c. confectioners' sugar
1/2 c. currants
1/2 tsp. ground cardamom

MACAROON FILLING:

Combine:

1/2 c. soft butter
1 c. confectioners' sugar
1/2 c. finely crushed almond macaroons
1/2 tsp. almond extract

PECAN FILLING:

Combine:

1/4 c. soft butter
1/2 c. confectioners' sugar
1/2 c. chopped pecans
1 tsp. rum extract

CONFECTIONERS' SUGAR ICING:

Combine:

2 tbsp. butter
1 tsp. vanilla
1 c. confectioners' sugar
Enough water to make a pourable icing