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Assorted Individual Danish | Cook Books » Baker's Dozen

Assorted Individual Danish

Serving Size : 1
for prepare Assorted Individual Danish
Amount Measure Ingredient - Preparation Method
1/2 recipe danish dough
recipe Assorted Individual Danish

Preheat oven to 350 degrees F. On a
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lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when
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relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle
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into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the
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pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place,
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covered with a dish towel, until they are a little puffy and a finger pressed lightly into the
Assorted Individual Danish
dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes
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or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot
Assorted Individual Danish
glaze or drizzle with icing. Yield: 10 pastries Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon
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sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping
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just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a
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baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your
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finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
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Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored. Envelopes: Spread square
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with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a
point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to
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bottom. Egg wash the side corners. Fold one corner over the filling
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and press firmly. Fold the other end over the top and press very firmly to
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seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar
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and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then
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cheese filling and garnish before baking with toasted sliced almonds.) Cheese pockets:
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Spread the square with remonce. Place a rounded tablespoon of cheese filling

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in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly,
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as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the
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top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg
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wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
Assorted Individual Danish
Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side
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of the square. Egg wash the edges and fold over into a triangle. Press around the edge
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with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar.

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    Views: 2889 | Author: Shad0w | 30 November 2009 | Comments (0)

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