Devilish Danish Recipe
First of all let me thank my neighbor for sharing this excellent Devilish Danish recipe. I tried this recipe for Devilish Danish the other day and was totally bowled over. This Devilish Danish is so tasty that I cannot resist serving it as a Dessert often. You will be ever grateful to the Canadian people for sharing this addictive Devilish Danish recipe with the world!. Trust me when I say, you have to try Devilish Danish.
Ingredients
3/4 cup firm butter or margarine
1 pkg. hot roll mix
1/2 cup warm water
1 egg, slightly beaten
3 cans (2 1/4 oz. each) deviled ham
8 teaspoons orange marmalade
Directions
Cut the butter into 1/4 cup of the hot roll mix flour mixture.
Chill thoroughly, about 1 hour.
Soften yeast in the warm water.
Add with the egg to the remaining flour mixture.
Blend well, forming a stiff dough.
Roll out on a lightly floured surface into a 12-inch square.
Roll the chilled butter-flour mixture between 2 pieces of waxed paper into a 10x4-inch rectangle.
Remove top piece of paper and invert onto half the dough.
Remove paper.
Fold remaining half of dough over butter, press edges to seal and roll into a 12-inch square.
Repeat folding and roiling 3 times.
Fold again and chill dough about 1 hour.
Roll dough into a 16-inch square and cut into 4-inch squares.
Spoon about 2 teaspoons deviled ham and 1/2 teaspoon orange marmalade in the center of each.
Bring opposite corners together, pressing edges to seal.
Place about 2 inches apart on un greased baking sheets.
Brush with cream and top with a few slivered almonds.
Cover; let rise in a warm place 30 minutes.
Bake at 375CF 18 to 22 minutes, or until pastries are golden brown
Chill thoroughly, about 1 hour.
Soften yeast in the warm water.
Add with the egg to the remaining flour mixture.
Blend well, forming a stiff dough.
Roll out on a lightly floured surface into a 12-inch square.
Roll the chilled butter-flour mixture between 2 pieces of waxed paper into a 10x4-inch rectangle.
Remove top piece of paper and invert onto half the dough.
Remove paper.
Fold remaining half of dough over butter, press edges to seal and roll into a 12-inch square.
Repeat folding and roiling 3 times.
Fold again and chill dough about 1 hour.
Roll dough into a 16-inch square and cut into 4-inch squares.
Spoon about 2 teaspoons deviled ham and 1/2 teaspoon orange marmalade in the center of each.
Bring opposite corners together, pressing edges to seal.
Place about 2 inches apart on un greased baking sheets.
Brush with cream and top with a few slivered almonds.
Cover; let rise in a warm place 30 minutes.
Bake at 375CF 18 to 22 minutes, or until pastries are golden brown
