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Recipe Name: Assorted Individual Danish Pt 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Recipe Danish dough
Egg wash
Remonce, cinnamon and plain
Jam, raspberry and apricot
Homemade chunky apple or
pear sauce or cranberry
12 Ounce(s) Cream cheese, softened
3/4 Cup(s) Sugar
1 Yolk, slightly beaten
Chopped chocolate mixed with
Lemon curd, puff tart
Cinnamon Sugar-
1 Tablespoon(s) Cinnamon
Recipe, with 2/3 cup sugar
instead of 1/2
Pastry cream
Toasted sliced almonds
1/4 Cup(s) Flour
2 Tablespoon(s) Melted butter, approximately
Apricot Glaze-
1/4 Cup(s) Apricot jam
1 Teaspoon(s) Water, approximately
Sugar Icing-
1/2 Cup(s) Confectioner's sugar, Confectioner's sugar
About 1 tablespoon milk
4 Tablespoon(s) Butter, softened
1/4 Teaspoon(s) Cinnamon, optional up to
Egg wash (one egg, lightly beaten with 2 teaspoons milk) 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 pear
sauce 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.
Streusel: Whisk together the flour and sugar. Drizzle in the melted
butter as you mix with your fingertips or a rubber spatula. continued
in part 2

Nutrition (calculated from recipe ingredients)
Calories: 7912
Calories From Fat: 3687
Total Fat: 416.7g
Cholesterol: 1313.7mg
Sodium: 1921.1mg
Potassium: 2774.4mg
Carbohydrates: 877.6g
Fiber: 18.7g
Sugar: 569.3g
Protein: 196.1g

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