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Large Fruit Pastries

the.instructor's picture
Ingredients
  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)
Directions

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.
Set aside.
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.
Let rise.
Bake in oven 40 minutes.
Unmold.
Brush with apricot jam.
Sprinkle with coconut or chocolate vermicelli.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack, Fruit Dessert

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3323 Calories from Fat 995

% Daily Value*

Total Fat 112 g173%

Saturated Fat 52.8 g263.9%

Trans Fat 0 g

Cholesterol 147.2 mg49.1%

Sodium 1330.6 mg55.4%

Total Carbohydrates 556 g185.2%

Dietary Fiber 24.7 g98.9%

Sugars 385.6 g

Protein 56 g112%

Vitamin A 74% Vitamin C 50.8%

Calcium 82.4% Iron 34.9%

*Based on a 2000 Calorie diet

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Large Fruit Pastries Recipe