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Dorothy Weyl’s Holiday Danish Pastry

Recipe taken from the December 2010 issue of Marin Magazine, from the Château La Fête story. Toni Wolfson (right) provides the recipe.

Dorothy Weyl’s Holiday Danish Pastry


Blend well:

  • 3 oz. Philadelphia cream cheese
  • 1 cup flour
  • 1 cube butter


Blend well:

  • 1 cube creamed butter
  • 1 cup sugar
  • 2 egg yolks  (retain egg whites)
  • 1 tsp. vanilla

Add to filling:

  • 1 cup chopped nuts
  • 1 cup raisins
  • 2 beaten egg whites


  1. Roll dough very thin.
  2. Line muffin tins with dough, allowing
  3. dough to come over the edge of the cups.
  4. Add 1 tablespoon filling to each cup.
  5. Fold dough over filling.
  6. Bake at 350° for 45 minutes. Yields 12. (“I always make at least three times the recipe,” Wolfson adds.)
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