Fruit Filled Danish Recipe
Ingredients
| 1/2 Danish Pastry Dough | ||
| Filling | 1 Can (10oz) | |
| Slightly beaten egg | ||
| Corn syrup | 1/2 Cup (16 tbs) | |
Directions
Roll dough and cut into squares as in almond crescents.
Spoon a rounded tablespoon of prune or other fruit filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on a cooky sheet 2 inches apart; let rise in a warm place in your kitchen, until double in bulk, about 30 minutes. (Not in your oven, or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Brush with beaten egg. Place in a hot oven (400°); lower heat to 350° immediately, then bake 20 minutes.
Warm corn syrup slightly in a small saucepan; brush over pastries; bake 5 minutes longer. Remove to wire rack; cool.
Spoon a rounded tablespoon of prune or other fruit filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on a cooky sheet 2 inches apart; let rise in a warm place in your kitchen, until double in bulk, about 30 minutes. (Not in your oven, or over hot water, as with other yeast breads; the extra heat will melt the butter and ruin the texture of the Danish pastry.)
Brush with beaten egg. Place in a hot oven (400°); lower heat to 350° immediately, then bake 20 minutes.
Warm corn syrup slightly in a small saucepan; brush over pastries; bake 5 minutes longer. Remove to wire rack; cool.
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