Large Fruit Pastries
|Individual danish pastries||1 Cup (16 tbs) (Basic Recipe)|
|Melted butter/Custard||3 Tablespoon|
|Candied fruit chopped||1 Cup (16 tbs) (1 Can)|
|Apricot jam||1 Cup (16 tbs)|
|Grated coconut chocolate/Chocolate vermicelli||1⁄2 Cup (8 tbs)|
Preheat oven to 350 °F (175 °C).
Butter 2 round 9 inch (23 cm) pans.
Line each pan with 1 1/4 cups (300 mL) Danish dough.
With a rolling pin, flatten remaining dough until 23 1/2 incti (60 cm) long by 14 inch (36 cm) wide.
With a brush, spread melted butter or custard over rolled out sprinkle With candied fruit.roll cut into 1 inch (2.5 cm) thick slices.
Lay flat inside pans, leaving spreading space.
Bake in oven 40 minutes.
Brush with apricot jam.
Sprinkle with coconut or chocolate vermicelli.