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 NO. 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. USE 12 1/2 CUPS PREPARED PIE FILLING. SPREAD 1 TBSP FILLING OVER HALF
OF
EACH SQUARE. FOLD IN HALF; SEAL EDGE BY PRESSING FIRMLY. MAKE 3 CUTS, 3/4
INCH IN DEPTH, ON THE 4 INCH SEALED SIDE OF EACH PIECE TO FORM A CLAW.
4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6. BEND INTO SLIGHT
HORSESHOE SHAPE. SPREAD CLAWS SLIGHTLY.
5. BRUSH LIGHTLY WITH REMAINING EGG WASH.
6. PROOF AT 90-100F. 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 BECOMED DIFFICULT TO WORK WITH IN AS LITTLE AS 15 MINUTES;
THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES.
Recipe Number: D06101
SERVING SIZE: 2 BEAR CLA
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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