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Large Fruit Pastries

the.instructor's picture
  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.
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.
Brush with apricot jam.
Sprinkle with coconut or chocolate vermicelli.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert

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