INGREDIENTS

INSTRUCTIONS

In the bowl of an electric mixer, combine the water, milk, vanilla and
yeast together. With the mixer fitted with a dough hook, on low, beat
the mixture for about 4 minutes to dissolve the yeast.  Sift the
sugar, salt, flour and cardamom together.  Add this mixture and the
egg yolk to the yeast mixture.  Mix on low speed until it lightly
comes together, than increase the speed to medium and beat  until the
mixture pulls away from the sides of the bowl, forms a ball and limbs
slightly up the dough hook. Remove the dough from the bowl and let it
rest in the refridgerator for 15 minutes.  On a floured surface, plce
the butter. Loghtly dudt the top of the butter with flour.  Using a
rolling pin, lightly pound the butter until flat.  Fold the butter in
half and continue to pound the butter until the butter is workable.
Using your hands, shape the butter into an 8 inch square.  Remove the
dough from the refrigerator and place on a second floured surface.
Roll the dough into a 16 inch square. Place the butter in the center
of the dough, Fold the ends of the dough in towards the center,
forming a package.  Lightly press the ends into the dough, sealing  the
package completely. Carefully lift the package off of the surface  and
redust the surface with flour. Lay the package back down on the
floured surface.  Using a rolling pin, roll the dough out to avout a
24 inch rectangle.  Fold one end of the dough into the center, then
the other end so that it resembles a letter, and forms a square. (you
should have 3 layers of dough) Place the dough in the refrigeratow  and
allow the dough to rest for 25 minutes.  Roill out the dough a  second
time, forming a rectangle.  Repeat the folding process from  above 2
more times, making sure the dough rests between the turns.  The
following directions are for 2 types of danish pastries.  FOR CINNAMON
ROLLS  Roll the dough out 1/4 inch thick.  Egg wash the dough.
Sprinkle the  sugar and cinnamon over the egg wash.  Starting at the
bottom, roll  the dough up length wise, forming a jelly-roll.  Cut the
pastry into  1 inch slices. Place the slices, cinnamon and sugar side
on a  parchment lined baking sheet and let rise for 30 to 40 minutes.
Preheat the oven to 400 degrees F. Brush the tops of each pastry wit
the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees  F
and continue to bake for 10 minutes or until browned and crisp.  Brush
the pastries with the glaze and serve warm.  FOR PINWHEELS  On a
floured surface, roll the dough out 1/4 inch thick. Cut the  dough into
12 (4inch) squares.  Brush the edges of the dough with the  egg wash.
Add a spoonful of the cream cheese filling to the center of  the
square. Place a teaspoon of the ham in the center of the crteam
cheese. Cut diagonally from each corner to wighin 3/4 inch of the
center. Fold the four alternate points to the center, pressing them
down lightly to hold them in place. Place the pastries on a parchment
lined baking sheet and let rise for 30 to 40 minutes. Preheat the  oven
to 400 degrees F. Brush the tops of each pastry with the egg  wash and
bake for 10 minutes. Reduce the heat to 350 degrees F and  continue to
bake for 10 minutes or until browned and crisp. Brush the  pastries
with the glaze and serve warm.  FOR BEAR CLAWS  Roll the dough out to
1/4 inch thick.  The longer the dough the more  claws it will yield.
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 folding a  business letter. Egg wash the dough.
Sprikle with crushed almonds.  Cut the dough into 1 inch pieces
crosswise. Make 3 slashes  into the  sides of each piece and spread
gerntly into a horse-shoe shape to  separate the toes. Let rise for 15
to 20 minutes. Preheat the oven to  400 degrees F.  Bake for 10
minutes. Reduce the heat to 350 degrees F  and continue to bake for 10
minutes, or until golden and crispy.  Remove from oven and brush with
apricote glaze and serve  Copyright 1998 TV FOOD NETWORK  Formated by
Thomas Maines  Posted to MM-Recipes Digest  by Thomas Maines
<TMAINES.OUTBACK@worldnet.att.net> on Aug 07, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3700
Calories From Fat: 728
Total Fat: 86.3g
Cholesterol: 180.1mg
Sodium: 2652.1mg
Potassium: 1889.2mg
Carbohydrates: 645.9g
Fiber: 40.3g
Sugar: 115.5g
Protein: 97.5g