Fruit Filled Danish
|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)|
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.