INGREDIENTS

INSTRUCTIONS

21 7/8 lb -
PAN:  18 BY 26" SHEET PAN                         TEMPERATURE:  375F. OVEN
1.  PREPARE 50 DANISH SQUARES IN A BATCH.  THAW AT ROOM TEMPERATURE 5
MINUTES
ON A LIGHTLY FLOURED BOARD.  (NO ROLLING OUT IS NECESSARY).
2.  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.
3.  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).
4.  PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6.
5.  BRUSH LIGHTLY WITH REMAINING EGG WASH.
6.  PROOF AT 90F TO 100F FOR 30-45 MINUTES OR UNTIL DOUBLE IN SIZE.
7.  BAKE 10-12 MINUTES IN 375F. OVEN OR UNTIL GOLDEN BROWN.
8.  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.
2.  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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