Danish Pastries with Ancient Grains & Pastrex

In four hours you learn to laminate a Danish pastry dough using Ancient Grains and Pastrex, the vegetable fat that gives a pastry its flake. Chef Minnie Brink shows you the folds and turns behind a proper lamination.

Danish pastry is a versatile dough. Once you know the technique you can shape it into pastries, croissants, pies or cheese straws, so the skills go well beyond one recipe.