I've been on a Nigella Lawson food processor danish pastry kick for the past few months. Instead of making little individual pastries, I usually make long strudelly filled rolls, and then glaze them. I've done cherry, strawberry, chocolate, and poached apricot. All of them turned out fabulously.
Anyway, I was wondering about other fun possibilities for the dough, such as- what happes if you layer it a few more times into a loaf? Would it rise and bake correctly? Can I make simple cheating croissants? Would the dough make a nice flat savoury pie or galette base? I think most herbs, ham, gruyere, etc. would be nice.
Give me ideas, suggestions, and tips. Has anyone else experimented with danish dough? Thanks!