From the kitchen of Stephanie Knewasser. I started
with a recipe from Taste of Home, then made some
changes. It was an instant hit. I make 2 large
pastries, but any size will do. Keep in mind, smaller
danish may not take as long to bake.
Add to a bread machine pan:
1/2 c butter
1/4 c milk, warmed
3/4 c half -n- half, warmed
3 egg YOLKS
1 tsp salt
3 Tbsp sugar
3 c flour
1 pckg yeast
Set bread machine to dough setting.
Dump dough onto a floured surface.
Divide into 2 pieces.
Line 2 cookies sheets with parchment or a silicone
Using hands, spread dough into rectangles.
Let rise until double.
Use a wooden spoon to make 2 grooves (see
Fill grooves with canned pie filling (I used a little
more than 1/2 a can).
Make in a food process or cut together with a fork.
Should be crumbly.
1/2 c flour
1/4 c butter
1/4 c brown sugar
Sprinkle crumb topping over danish.
Place an oven proof dish of water in bottom of oven.
Bake @ 350 for 20 minutes or until golden.
If you make small danish, check at 15 minutes.
2 tsp butter, softened (yes, TEAspoon)
1 1/2 c confectioner sugar
splash of vanilla
2 Tbsp half -n-half cream
Mix until smooth.
Put in a baggie & snip the corner. Drizzle over
Cut into bars & serve.
Makes 2 large danish loaves, 36 servings.
Raspberry Danish. Try different pie fillings to make
other flavors. We've made apple danish too. I want
to try cherry & cream cheese.
Use a wooden spoon
to make indents.
filling into indents.
Crumble topping over
top of danish.
Baked. It comes out of
oven puffy, then falls
as it cools.
Once cooled, drizzle
icing over danish.
Cut into bars.
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