Tool used in Danish Pastry

 Bowl – it is used to combine here the dry and wet

ingredients
 Rubber scrapper – used to scrape and mix the ingredients
 Measuring cups – it is used to measure flour
 Measuring spoon – used to measure spoon quantity of
ingredients like lemon and almond extracts
 Small saucepan – used to heat the milk, sugar and salt
 Whisk – use to stir the ingredients
 Rolling pin – used to flatten dough
 Paring knife – use to cut dough
 Pastry brush – brushed with egg white for a shiny finish
 Baking sheet – used to bake evenly
 Oven – used to cook the dough
 Refrigerator – it is used for chilling the dough