Ok so I want to try the Black Walnut Ring in my Lambeth book- and it specifies which Danish Pastry recipe to use. My only question is, when it comes to the ingredients listed to make the pastry- what on earth is he referring to when it says "pastry mix?" And where would one even begin to find Malt extract?
So if anyone has any ideas, I'd love to hear them! Thanks in advance! 
I have been thinking the same, eventually giving up and just using my own danish pastry base modified to resemble his.. really a shame because all the recipes I tried from the book are mouthwatering good.
Malt extract - I believe it refers to maltose. Maybe you can find it online?
I tried to google pastry mix, but I didn't have much luck in getting an answer as to what it is. Maybe it can be found in the baking aisle with flours?? Sorry I can't be of more help, but I would also like to know what the heck it is.
As for malt extract, when I googled this, I got a lot of stuff for home beer brewing? I hope maybe this will be of help. Good luck.
Thanks
I was thinking of using a modified danish mix as well, but thought I'd ask around before I gave up to quickly 
Hmm, I will have to check out the maltose.
THanks a bunch
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