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

A Message from our Provider:

“Man is surrounded by the wonders of God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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