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Fruit Filled Danish

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  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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Cook Time: 
25 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 52.9 mg17.6%

Sodium 154.3 mg6.4%

Total Carbohydrates 87 g29%

Dietary Fiber 2.8 g11.1%

Sugars 24.4 g

Protein 3 g6.3%

Vitamin A 14.7% Vitamin C

Calcium 3.5% Iron 5.3%

*Based on a 2000 Calorie diet

Fruit Filled Danish Recipe