This is a recipe for delicious raisin and walnut danish pastries. There is a lot of chilling time involved, but this is a very easy recipe and as it makes a double batch of approximately 30 pastries, you can freeze one portion for use later. The filling can be changed to include any nuts and dried fruits, just keep the weights the same. If using larger dried fruit like apricots or cherries do chop them up.
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Carmen Ioneanu