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Recipe Name: Assorted Individual Danish (peggy Cullen) Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1/2 Recipe Danish dough
Egg wash, one egg lightly
beaten with 2 teaspoons
Milk
Remonce, cinnamon and plain
Jam, raspberry and apricot
Cheese filling
Homemade chunky apple or
pear sauce or cranberry
conserve
Cinnamon sugar
Lekvar
Chopped chocolate mixed with
Sugar
Lemon curd, puff tart
recipe with 2/3 cup
instead of 1/2
Pastry cream
Streusel
Toasted sliced almonds
Directions:
Preheat oven to 350 degrees On a lightly floured surface, roll the
dough out to a rectangle measuring a little larger than 20 x 10 inches
when relaxed. Brush off any excess flour. Square off the edges with a
pizza cutter. Cut the rectangle into 10 5-inch squares. Spread each
with remonce and/or the filling. Form the pastries. Place on a sheet
tray lined with parchment paper. Proof, in a warm draft-free place,
covered with a dish towel, until they are a little puffy and a finger
pressed lightly into the dough leaves a slight indentation. Brush
lightly with egg wash and sprinkle with sugar or topping. Bake about
20 minutes or until golden brown. Cool on a rack. While still warm,
brush lightly with warm apricot glaze or drizzle with icing. Yield: 10
pastries Pinwheels: Spread with remonce. Sprinkle on some extra
cinnamon sugar. Brush the of the square with egg wash. Cut a slit from
each corner almost into the center, stopping just short of the center.
Fold every other tip into the center, overlapping them, and press
firmly. Place on a baking sheet lined with parchment paper. Proof,
covered, about 1/2 hour. Press the center down with your finger where
the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or
until nicely colored. Envelopes: Spread square with remonce. Sprinkle
with finely chopped chocolate mixed with sugar. Turn the square so
that a point is at the top. Put and elongated mound of about 2
tablespoons of cheese filling from top to bottom. Egg wash the side
corners. Fold one corner over the filling and press firmly. Fold the
other end over the top and press very firmly to seal. Place on lined
baking sheet and proof, covered, about 1/2 hour. Brush with egg wash
and sprinkle with sugar and chopped chocolate. Bake about 20 minutes,
or until nicely browned. (Or spread with lemon curd and then cheese
filling and garnish before baking with toasted sliced almonds.)
Cheese pockets: Spread the square with remonce. Place a rounded
tablespoon of cheese filling in the middle of the square. Brush the
corners with egg wash. Fold two opposite sides up and press firmly, as
in the envelopes above. Bring the bottom corner up and press firmly
over the fold. Lastly, bring the top corner up and across the fold and
pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the
top with streusel. Bake about 25 minutes, until nicely browned.
Turnovers: Spread with remonce. Place a big dollop of chunky homemade
applesauce or pearsauce on one side of the square. Egg wash the edges
and fold over into a triangle. Press around the edge with a fork to
seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or
pearl sugar. Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A39
Posted to MC-Recipe Digest V1 #311 Date: Sat, 23 Nov 1996 22:43:51
-0600 From: Jackie Bordelon <jbord@premier.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 31
Total Fat: 3.8g
Cholesterol: <1mg
Sodium: 28mg
Potassium: 13mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 2.4g
Protein: <1g


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