| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Danish |
Essnce01 |
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe Basic Danish Dough; see * Note |
| 1/2 |
c |
Egg wash |
| 1/2 |
c |
Almond filling |
| 1/2 |
c |
Blanched almonds; crushed |
| 1/2 |
c |
Apricot glaze |
| 1/2 |
c |
Whipped sweetened cream cheese |
| 1/4 |
c |
Raspberry jam |
| 1/4 |
c |
Blueberry jam |
INSTRUCTIONS
* Note: See the "Basic Danish Dough" recipe which is included in this
collection.
Divide the dough in thirds. A separate recipe for each type of Danish
is preferred. Increase the fillings for each type. This recipe makes
about 6 of each, depending on size of Danish.
Preheat oven to 375 degrees.
For Bear Claws: Roll the dough out to 1/8-inch thick. The longer the
dough the more claws yielded. Egg wash the entire piece of dough.
Spread a thin layer of almond filling horizontally down the center
third of the dough. Fold the bottom third of the dough up to cover
the filling. Fold the top third of the dough down, like your folding
a business letter. Egg wash the dough. Sprinkle with crushed almonds.
Cut 2-ounce portions. Make three slashes into the side of each
portion, and spread gently into a horse-shoe shape to separate the
toes. Proof until dough in size about 15 to 20 minutes. Bake until
golden brown, about 10 to 12 minutes. Brush with apricot glaze.
For Danish Twists: Roll the dough 1/8-inch thick. The longer the
length the more twists yielded. Egg wash the dough lightly, sprinkle
the entire surface with cinnamon sugar. Fold the dough in half from
top to bottom. Slice 2-ounce strips with a pastry wheel. Twist
loosely into desired shapes. Place on a baking sheet. Egg wash each
twist. Proof until the dough doubles in size, about 15 to 20 minutes.
Bake until golden, about 10 to 12 minutes. Remove from the oven and
brush with apricot glaze.
For Filled Pockets: Roll the dough about 16-inches by 24-inches by
1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares.
Fold two opposite corners to overlap the center of the square. Egg
wash the center portion of the pastry. Fill the open corners with the
cheese or fruit filling. Proof the dough until dough in size, about
15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove
from the oven and brush with apricot glaze.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2387 broadcast 10-03-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-15-1996
Recipe by: Emeril Lagasse
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