Mix all ingredients together. Roll out on a floured surface. Spread with 1/2 c. butter in chunks. Fold dough over butter once or twice do not overwork the dough! Cut into strips 3 - 4 inches wide, 1/8 inch thick and lay on a cookie sheet with raised sides. This usually makes three such strips. Spread with filling (see below) and fold the edges of the dough over the filling. Let rise in a cool place for 2 hours. Bake at 325° F. for 25 - 35 minutes.

Tip for the butter:
Some recipes recommend spreading the butter between two sheets of waxed paper and refrigerating it till firm. Then put the sheet of butter in the dough and fold a couple of times, rolling back out to the recommended size.

Filling: An easy filling for this pastry is prepared jam.
After pastry has cooled, sprinkle with chopped pecans and frost with a powdered sugar glaze.
Add a little almond extract to the glaze for a truly Danish taste. Cut on the diagonal and serve.