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Danish

Ingredients

Danish

  • 3/4 cup milk, scalded
  • 1/3 cup granulated sugar
  • 2 teaspoons salt
  • 1/3 cup butter
  • 2 packages yeast
  • 1/4 cup lukewarm water
  • 1/2 teaspoon almond extract
  • 3 eggs, beaten
  • 4 1/2 cups all-purpose flour
  • 1 cup butter

Filling

  • Canned apple, cherry or blueberry pie filling or choice of fillings (recipes follow)
  • 1 cup granulated sugar
  • 2 tablespoons cinnamon, or less if desired

Instructions

  1. Combine scalded milk, sugar, salt, and butter and cool to lukewarm.
  2. In a large bowl, dissolve yeast in lukewarm water. Stir in almond extract and beaten eggs. Add lukewarm mixture to yeast and then add egg mixture. Gradually add flour. Place dough in a greased 9 x 13-inch pan. Chill in refrigerator, covered, for 1 to 2 hours.
  3. Turn chilled dough onto a floured board. Roll to 12 x 16 inches. Spread 1/3 cup butter over 2/3 of dough. Fold unspread portion over half of the remaining dough. Fold over remaining third. Repeat this procedure twice more rolling to 12 x 16-inches each time. Return dough to refrigerator and chill overnight.
  4. When ready to bake: Divide dough in half. Roll to 14 x 9 inches. Cut into strips, with a pastry cutter, 14 x 3/4 inches. Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet.
  5. Fill shells with choice of pie filling or fillings below.
  6. Combine sugar and cinnamon and sprinkle over pastries. Cover and let rise in warm place, until doubled.
  7. Bake at 375 degrees F for 12 minutes. If desired, drizzle or frost with Butter Cream Frosting.

Makes 24 to 30.

Fillings for Danish Pastries

Vanilla Custard Filling

  • 1 cup light cream
  • 1 tablespoon all-purpose flour
  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  1. In a saucepan, combine cream, flour, egg yolks, and sugar. Cook over low heat, stirring occasionally, until thickened and smooth. Add vanilla and cool.

Almond Filling

  • 1 (8 ounce) can almond paste
  • 1 cup confectioners' sugar
  • 1 egg
  1. Mix together until well blended.

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1 egg, beaten until thick
  • 1/2 cup granulated sugar
  • Vanilla extract, to taste
  1. Beat softened cream cheese. Beat egg until thick then add sugar and vanilla extract. Add this to cream cheese and mix well.

Butter Cream Frosting

  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar, sifted
  1. Cream together until smooth.

Source: old Pepperidge Farm recipe book

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