Large Fruit Pastries Recipe
Ingredients
| 1 basic recipe individual Danish pastries | ||
| 3 tbsp melted butter or custard | ||
| 1 cup candied fruit chopped | ||
| Apricot jam | 1 Cup (16 tbs) | |
| 1/2 cup grated coconut or chocolate vermicelli | ||
Directions
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.
Unmold.
Brush with apricot jam.
Sprinkle with coconut or chocolate vermicelli.
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.
Unmold.
Brush with apricot jam.
Sprinkle with coconut or chocolate vermicelli.
Chef
