Danish Pastry Recipe #162500

My Mother-In-Law gave me this recipe after we were first married. It is so easy and tastes so wonderful. It's well loved by many. I can't say for sure if it's authentically Danish, but we served it at our Danish Dinner when we were doing an International Dinner Club. Everyone loved it! Cream cheese frosting is good on this, and sometimes we like drizzled melted bittersweet chocolate. UPDATE: I should explain something since the last review. She was as nice as can be when we talked, and the fault is mine for not giving more explicit directions. The pastry-to-topping ratio is right on, but it will be a bit daunting. It's very thick, and must be spooned onto the pastry and then spread to the edges, not over the sides. It will be thicker than the pastry. This seems like it may be getting too brown, but as long as it is still a nice brown, not a mean one, 1 hour is the perfect baking time for this if your oven temperature is right on. My husband requested this tonight as part of his birthday dinner. As always, it was a To-Die-For dessert. Our daughter frosted it with "canned" cream cheese frosting with 1 1/2 teaspoons almond extract stirred in! YUM! See pic. Also be advised there is no sugar in the Danish Pastry itself, the sweetness will come from whatever you choose to frost it with! We recommend the almond cream cheese frosting. :)