| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | Cheese/eggs, Ethnic | 6 | Servings |
INGREDIENTS
| 1/2 | Recipe Danish Pastry |
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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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 1.4mg
Sodium: 19.1mg
Potassium: 5.8mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g