Canned apple, cherry or blueberry pie filling or choice of fillings (recipes follow)
1 cup granulated sugar
2 tablespoons cinnamon, or less if desired
Combine scalded milk, sugar, salt, and butter and cool to lukewarm.
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.
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.
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.
Fill shells with choice of pie filling or fillings below.
Combine sugar and cinnamon and sprinkle over pastries. Cover and let rise in
warm place, until doubled.
Bake at 375 degrees F for 12 minutes. If desired, drizzle or frost with Butter
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
In a saucepan, combine cream, flour, egg yolks, and sugar. Cook over low heat,
stirring occasionally, until thickened and smooth. Add vanilla and cool.
1 (8 ounce) can almond paste
1 cup confectioners' sugar
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
Beat softened cream cheese. Beat egg until thick then add sugar and vanilla extract.
Add this to cream cheese and mix well.