| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Danish |
Ethnic, Cheese/eggs |
6 |
Servings |
INGREDIENTS
INSTRUCTIONS
cheese filling or prune filling
Roll out Danish pastry 1/8 inch thick. Cut into 4 inch squares. Put a
teaspoon of cheese or prune filling in center of each square.
Fold 2 opposite corners of dough over filling, overlapping them slightly.
Pinch together so they won't open during baking.
Place chilled pastries well apart on baking sheets. Brush all over with egg
yolk mixed with cream. Place in preheated oven. Bake small pastries for 10
minutes. Reduce heat to 375 degrees. Continue to bake 10 to 15 minutes,
or until pastries are golden brown. Immediately upon taking pastries from
oven, brush with hot apricot glaze, then, if desired, brush very lightly
with rum fondant.
Apricot Glaze:
1 cup sieved apricot jam 2 to 4 Tbsp. cognac, kirsch, applejack, or any
liqueur (optional)
Heat Apricot jam in a saucepan until it is boiling. Stir in preferred
flavoring. Use glaze while it is hot.
From: The Art of Fine Baking Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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