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Fruit Filled Danish

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Ingredients
  Danish pastry dough 1⁄2 Cup (8 tbs) (Enough to make 1 pastry)
  Canned prune filling/1 jar, 8 ounces lekvar / 1 can, 1 pound, 5 ounces other fruit filling / apricot preserves 12 Ounce (1 Can)
  Slightly beaten egg 1
  Corn syrup 1⁄2 Cup (8 tbs)
Directions

Roll dough and cut into squares as in almond crescents.
Spoon a rounded tablespoon of prune or other fruit filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on a cooky sheet 2 inches apart; let rise in a warm place in your kitchen, until double in bulk, about 30 minutes. (Not in your oven, or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Brush with beaten egg. Place in a hot oven (400°); lower heat to 350° immediately, then bake 20 minutes.
Warm corn syrup slightly in a small saucepan; brush over pastries; bake 5 minutes longer. Remove to wire rack; cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Taste: 
Sweet
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Cook Time: 
25 Minutes
Servings: 
4

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