Tagged with danish

Almond Crescents

Ingredients 1/2 recipe Danish pastry dough Almond filling (recipe follows) 1 egg, slightly beaten sugar sliced almonds Preparation 1. Roll Danish pastry dough out on a lightly floured pastry cloth or board to a 20×15-inch rectangle; trim edges even; cut in twelve 5-inch squares with a sharp knife. 2. Spoon almond filling onto one corner … Continue reading

Prune Danish

Ingredients 1/2 recipe Danish pastry dough 1 can (12 ounces) prune filling, or 1 jar (8 ounces) Lekvar (thick jam) 1 egg, slightly beaten 1/2 c. light corn syrup Preparation 1. Roll Danish pastry dough out on a lightly floured pastry cloth or board to a 20×15-inch rectangle; trim edges even; cut in twelve 5-inch … Continue reading

Elephant Ears

Ingredients 1/2 recipe Danish pastry dough Cinnamon-Pecan filling (recipe follows) 1 egg, slightly beaten Sugar Coarsely chopped pecans Preparation 1. Roll Danish pastry dough out on a lightly floured pastry board or cloth to a 12-inch square.  Spread cinnamon-pecan filling evenly over the pastry; roll up, jelly-roll fashion.  With a sharp knife, cut into 1-inch … Continue reading

Cheese Danish

Ingredients 1/2 recipe Danish Pastry Dough Cheese Filling (recipe follows) Cherry preserves 1 egg, slightly beaten 1/2 c. light corn syrup Preparation 1. Roll Danish pastry dough out on a lightly floured pastry board or cloth to a 20×15-inch rectangle; trim edges even; cut in twelve 5-inch squares with a sharp knife. 2. Spoon cheese … Continue reading

Apricot Bow Ties

Ingredients 1/2 recipe Danish Pastry Dough Apricot preserves 1 egg, slightly beaten 2 tbsp. chopped walnuts mixed with 2 tbsp. sugar Preparation 1. Roll Danish Pastry Dough out on a lightly floured pastry board or cloth to a 20×15-inch rectangle; trim edges even; cut in twelve 5-inch squares with a sharp knife. 2. Place 1 … Continue reading

Danish Pastry Dough

Ingredients 2 envelopes (4 1/2 tsp.) active dry yeast 1/2 c. very warm water 1/3 c. sugar 3/4 c. cold milk 2 eggs 4 1/4 c. sifted all-purpose flour 1 tsp. salt 1 lb. (4 sticks) butter flour Preparation 1. Sprinkle yeast into very warm water in a 1-cup measure.  (Very warm water should feel … Continue reading