| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Danish |
Pastries |
12 |
Servings |
INGREDIENTS
| 1/2 |
|
Recipe Danish Pastry Dough |
| 1 |
cn |
(12 ounce) prune filling, or 8 oz Lekvar |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Corn syrup |
INSTRUCTIONS
Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges
evenly. With a sharp knife cut into 12 5" squares. Spoon a rounded
tablepoon prune filling onto center of each square; bring 2 opposite
corners over filling to overlap about 1 inch. Placwe on cookie sheets 2
inches apart. Let rise in a warm place until double in bulk, about 30
minutes. Brush with beaten egg. Place in hot oven (400°f); lower heat
immediately to 350°f, then bake for 20 minutes. Warm corn syrup slightly in
small saucepan; brush over pastries; bake 5 minutes more. Remove to wire
rack; cool. You may substitute cherry or apple pie filling, or apricot
preserves for the prune filling.
Recipe by: Family Circle Magazine February 1974 Posted to MC-Recipe Digest
V1 #561 by Dianne Larson Ward <dianne@olynet.com> on Apr 10, 1997
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