Bear claws, danish twists, danish pockets
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Bear claws, danish twists, danish pockets
  Danish  
Last updated 6/12/2012 12:58:17 AM. Recipe ID 21015. Report a problem with this recipe.
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      Title: Bear claws, danish twists, danish pockets
 Categories: Desserts, E.
      Yield: 4 Servings
 
      1    Basic Danish dough
    1/2 c  Egg wash
    1/2 c  Almond filling
    1/2 c  Blanched almonds, crushed
    1/2 c  Apricot glaze
    1/2 c  Whipped sweetened cream
           Cheese
    1/4 c  Raspberry jam
    1/4 c  Blueberry jam
 
  **Divide the dough in thirds. A separate recipe for each type of
  Danish is preferred. Increase the fillings for each type. This recipe
  makes about 6 of each, depending on size of Danish.
  
  Bear Claws:
  
  Roll the dough out to 1/8-inch thick.  The longer the dough the more
  claws yielded.  Egg wash the entire piece of dough.  Spread a thin
  layer of almond filling horizontally down the center third of the
  dough. Fold the bottom third of the dough up to cover the filling.
  Fold the top third of the dough down, like your folding a business
  letter. Egg wash the dough. Sprinkle with crushed almonds.  Cut
  2-ounce portions. Make three slashes into the side of each portion,
  and spread gently into a horse-shoe shape to separate the toes. Proof
  until dough in size about 15-20 minutes. Bake until golden brown,
  about 10-12 minutes. Brush with apricot glaze.
  
  Danish twists:
  
  Roll the dough 1/8-inch thick. The longer the length the more twists
  yielded. Egg wash the dough lightly, sprinkle the entire surface with
  cinnamon sugar. Fold the dough in half from top to bottom. Slice
  2-ounce strips with a pastry wheel. Twist loosely into desired
  shapes. Place on a baking sheet. Egg wash each twist. Proof until the
  dough doubles in size, about 15-20 minutes. Bake until golden, about
  10-12 minutes. Remove from the oven and brush with apricot glaze.
  
  Filled Pockets:
  
  Roll the dough about 16 inches x 24 inches x 1/4-inch thick. Egg wash
  the dough. Cut the dough into 4 squares. Fold two opposite corners to
  overlap the center of the square. Egg wash the center portion of the
  pastry. Fill the open corners with the cheese or fruit filling. Proof
  the dough until dough in size, about 15-20 minutes. Bake until
  golden, about 10-12 minutes. Remove from the oven and brush with
  apricot glaze.
 




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Recipe ID 21015 (Apr 03, 2005)

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