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Danish



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 baking mat.

Using hands, spread dough into rectangles.

Let rise until double.

Use a wooden spoon to make 2 grooves (see photos).

Fill grooves with canned pie filling (I used a little more than 1/2 a can).


Crumb Topping:

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.

Cool.


Icing:

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 danish.


Cut into bars & serve.

Keep covered.


Makes 2 large danish loaves, 36 servings.





Raised



Use a wooden spoon to make 2 indents



Generously spoon filling into indents



Crumble topping over danish



Baked. It comes out of the oven puffy, then falls as it cools.



Once cooled, drizzle icing over danish



I've also made it as 2 narrower strips.



Cut into bars



Soft airy pastry



Related Recipes


PASTRY PUFF
COCONUT PECAN FAN





familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com