1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 1/2 cups chopped walnuts, divided
1 cup confectioners` sugar
2 tablespoons water
In a large bowl, cut 1 cup butter into flour until crumbly, leaving
pea-sized chunks. Stir in sour cream, and mix well; dough will be
very sticky. Form dough into a ball. Cover tightly, and refrigerate
8 hours, or overnight.
Preheat oven to 375 degrees. Lightly grease a baking sheet. Prepare
the filling by combining 1 cup butter, brown sugar, and 1 cup
Divide dough into three equal parts; return two parts to the
refrigerator to keep cold. Quickly from 1/3 of the dough into a
rectangle, and flour lightly. On a heavily floured surface, roll out
to approximately 12x17 inches. Position lengthwise on the work
surface. Along the long edges of the dough rectangle, use a sharp
knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon
1/3 of the filling along the length of the rectangle`s uncut center.
Alternating from one side of the dough to the other, fold each 1/2
inch wide strip towards the center, crisscrossing the filling in a
braid-like fashion. Lightly press together the ends of the strips to
seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with
remaining ingredients to form 3 braided danishes. Arrange danishes
on prepared baking sheet.
Bake for 30 minutes in the preheated oven, or until golden brown.
Cool for approximately 30 minutes. While the danishes are cooling,
prepare the icing: mix confectioners sugar and water until smooth.
Drizzle in fine streams over warm danishes.