Large Fruit Pastries Recipe
Your search for great Large Fruit Pastries ends now. The marriage of the incredible flavors of Fruits with other ingredients is the secret to this Large Fruit Pastries recipe. Serve this tasty Snack as often as you like! Serve this Large Fruit Pastries at the table today and watch it disappear in delight!
Ingredients
1 basic recipe individual Danish pastries
3 tbsp melted butter or custard
1 cup candied fruit chopped
1 cup apricot jam
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.
