Assorted Individual Danish (Peggy Cullen)
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Assorted Individual Danish (Peggy Cullen)
Last updated 6/12/2012 1:05:19 AM. Recipe ID 30242. Report a problem with this recipe.
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      Title: Assorted individual danish (peggy cullen)
 Categories: None
      Yield: 10 Servings
    1/2    Recipe Danish dough
           Egg wash (one egg; lightly
           -beaten with 2 teaspoons
           Remonce (cinnamon and plain)

           Jam (raspberry and apricot)
           Cheese filling
           Homemade chunky apple or
           -pear sauce or cranberry
           Cinnamon sugar
           Chopped chocolate mixed with
           Lemon curd (puff tart
           -recipe; with 2/3 cup sugar
           -instead of 1/2)
           Pastry cream

           Toasted sliced almonds
  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
  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. 

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Recipe ID 30242 (Apr 03, 2005)

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