Danish Diamond (danish Do

INGREDIENTS

INSTRUCTIONS

21 7/8 lb 
PAN:  18 BY 26" SHEET PAN                         TEMPERATURE:  375F.
OVEN  PREPARE 50 DANISH SQUARES IN A BATCH.  THAW AT ROOM TEMPERATURE 5
MINUTES ON A LIGHTLY FLOURED BOARD.  (NO ROLLING OUT IS NECESSARY).
PREPARE ONE RECIPE EGG WASH (RECIPE N0. D-55).  USE 1 1/2 CUPS EGG
WASH TO LIGHTLY BRUSH ENTIRE SURFACE OF DANISH SQUARES.  SET ASIDE
REMAINING 1 1/2 CUPS EGG WASH FOR USE IN STEP 5. PLACE 2 TBSP FILLING
IN CENTER OF EACH SQUARE. FOLD LOWER LEFT CORNER TO CENTER; FOLD  UPPER
RIGHT CORNER OVER TOP OF FIRST CORNER. PRESS FIRMLY TO SEAL.  REPEAT BY
FOLDING LOWER RIGHT CORNER TO CENTER; PRESS FIRMLY TO SEAL;  FOLD UPPER
LEFT CORNER TO CENTER; PRESS TIP TO SEAL (SEE  ILLUSTRATION). PLACE
SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6.  BRUSH LIGHTLY WITH
REMAINING EGG WASH. PROOF AT 90F TO 100F FOR 30-45  MINUTES OR UNTIL
DOUBLE IN SIZE. BAKE 10-12 MINUTES IN 375F. OVEN OR  UNTIL GOLDEN
BROWN. COOL. GLAZE, IF DESIRED, WITH VANILLA GLAZE OR  VARIATIONS
(RECIPE NO. D-46). NOTE: 1. PIE FILLING, PREPARED, FRUIT  (APPLE,
BLUEBERRY, CHERRY OR PEACH) MAY BE USED IN STEP 3.  STRAWBERRY JAM (15
LB 6 OZ (6 2/3 NO. 2 1/2 CN OR 8-2 LB JAR)) OR 16  LB 8 OZ (2-NO. 10
CN) BAKERY FILLING, RASPBERRY MAY ALSO BE USED AS  FILLING. DOUGH
BECOMES DIFFICULT TO WRK WITH IN AS LITTLE AS 15  MINUTES; THEREFORE,
IT IS IMPORTANT TO PREPARE IN BATCHES.  Recipe Number: D06100  SERVING
SIZE: 2 DANISH P  From the <Army Master Recipe Index File> (actually
used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g