| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Danish | 100 | Servings | |
INGREDIENTS
| 2 | c | WATER |
| 5 | EGGS SHELL | |
| 1 3/4 | oz | MILK; DRY NON-FAT L HEAT |
| 12 1/2 | c | PIE FIL BLUEBERRY #10 |
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 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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