True Danish pastry is almost indescribably good. Buttery and yeasty, soft and flaky, traditional Danish pastry can take on a delightful variety of shapes and fillings, but there’s no getting around the fact that it takes a long time to make. While it’s a project, don’t let that daunt you; real Danish pastry tastes nothing like the pallid “Danishes” you’ve known. Once you taste the results of your work, you’ll know it was worth all the effort. In this article, Judith Fertig offers her recipe for Danish pastry and guides you through every step of the complicated, but rewarding, process.