Recipe - Assorted Individual Danish (Peggy Cullen)

One half Recipe Danish dough
Egg wash (one egg; lightly
beaten with 2 teaspoons
milk)
Remonce (cinnamon and plain)

FILLINGS
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 sugar
instead of 1/2)
Pastry cream

TOPPINGS
Streusel
Toasted cut or sliced up 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 5inch 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 draftfree 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 One half 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 One half 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 cut or sliced up 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 MCRecipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:43:51 0600

From: Jackie Bordelon jbord@premier.net