Apple Danish Pastries
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Butter/Margarine||1 1⁄3 Cup (21.33 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Eggs||3 , beaten|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Canned sliced apples||20 Ounce (1 Can, 1 Pound, 4 Ounce)|
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
Pour hot milk over 1/3 cup sugar, the salt, and 1/3 cup butter.
Cool to lukewarm.
Add the yeast mixture.
Stir in the lemon extract arid eggs.
Add the flour gradually.
Place the dough in a greased pan (13 x 9 x 2 inches).
Chill for 1 to 2 hours.
Turn the chilled dough out onto a floured board.
Roll into a rectangle 16 x 12 inches.
Spread 1/3 cup butter or margarine over two thirds of the dough.
Fold the unspread portion of the dough over half the covered portion.
Fold the third section over the first two.
Roll the dough to its original size and repeat this process twice, using the remaining butter.
Return the dough to the refrigerator and chill overnight.
Next day, divide the dough in half.
Roll each half into a rectangle 14 x 9 inches.
Cut into strips 14 x 3/4 inches.
Twist and form each strip into a spiral roll.
Put a few drained apple slices in center of each.
Sprinkle with the cinnamon mixed with 1/2 cup sugar.
Let rise in a warm place, free from draft, until doubled in bulk.
Bake in preheated moderate oven (375°F.) for about 12 minutes.
Makes about 2 dozen.