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Name: Assorted Individual Danish Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Lemon curd; (puff tart; Pastry cream; About 1 tablespoon milk; 1/4 c Flour; 4 tb Butter softened; 1/4 ts Cinnamon; optional (up to; Remonce; cinnamon and plain; 3/4 c Sugar; 1/4 c Apricot jam; 1 tb Cinnamon; Lekvar; 12 oz Cream cheese softened; Toasted sliced almonds; Egg wash; 1/2 c Sugar; 2 tb Melted butter; approximately; 1 ts Water; approximately; Jam; (raspberry and apricot); Homemade chunky apple or; 1/4 c Sugar; 1/2 Recipe Danish dough; 1 Yolk; slightly beaten; 1 c Sugar; Recipe; with 2/3 cup sugar; Chopped chocolate mixed with

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INGREDIENTS

Lemon curd; (puff tart
Pastry cream
About 1 tablespoon milk
1/4 c Flour
4 tb Butter ; softened
1/4 ts Cinnamon; optional (up to
Remonce; cinnamon and plain
3/4 c Sugar
Streusel
1/4 c Apricot jam
1 tb Cinnamon
Lekvar
Apricot Glaze
CHEESE FILLING
12 oz Cream cheese ; softened
Remonce
Toppings
Toasted sliced almonds
Cinnamon Sugar
Egg wash
Fillings
1/2 c Sugar
2 tb Melted butter; approximately
1 ts Water; approximately
Jam; (raspberry and apricot)
Homemade chunky apple or
1/4 c Sugar
1/2 Recipe Danish dough
1 Yolk; slightly beaten
1 c Sugar
Recipe; with 2/3 cup sugar
Sugar Icing
Chopped chocolate mixed with

INSTRUCTIONS

*Egg wash (one egg, lightly beaten with 2 teaspoons milk) Preheat oven to 350 degrees On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 5-inch squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft-free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing. Yield: 10 pastries Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling. Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored. Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.) Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned. Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar. Streusel: Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula. continued in part 2

NOTES

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Assorted Individual Danish Pt 1

Lemon curd; (puff tart
 Pastry cream
 About 1 tablespoon milk
1/4 c Flour
4 tb Butter softened
1/4 ts Cinnamon; optional (up to
 Remonce; cinnamon and plain
3/4 c Sugar
 Streusel
1/4 c Apricot jam
1 tb Cinnamon
 Lekvar
 Apricot Glaze
 CHEESE FILLING
12 oz Cream cheese softened
 Remonce
 Toppings
 Toasted sliced almonds
 Cinnamon Sugar
 Egg wash
 Fillings
1/2 c Sugar
2 tb Melted butter; approximately
1 ts Water; approximately
 Jam; (raspberry and apricot)
 Homemade chunky apple or
1/4 c Sugar
1/2 Recipe Danish dough
1 Yolk; slightly beaten
1 c Sugar
 Recipe; with 2/3 cup sugar
 Sugar Icing
 Chopped chocolate mixed with

*Egg wash (one egg, lightly beaten with 2 teaspoons milk) Preheat oven to      350    degrees    On a lightly floured surface, roll the dough out to a rectangle measuring a  little larger than 20 x 10 inches when relaxed. Brush off any excess flour.  Square off the edges with a pizza cutter. Cut the rectangle into 10 5-inch  squares. Spread each with remonce and/or the filling. Form the pastries.  Place on a sheet tray lined with parchment paper. Proof, in a warm  draft-free place, covered with a dish towel, until they are a little puffy  and a finger pressed lightly into the dough leaves a slight indentation.  Brush lightly with egg wash and sprinkle with sugar or topping. Bake about  20 minutes or until golden brown. Cool on a rack. While still warm, brush  lightly with warm apricot glaze or drizzle with icing.    Yield: 10 pastries    Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar.  Brush the of the square with egg wash. Cut a slit from each corner almost  into the center, stopping just short of the center. Fold every other tip  into the center, overlapping them, and press firmly. Place on a baking  sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the  center down with your finger where the tips overlap and fill with 1/2  rounded teaspoon jam or filling.    Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until  nicely colored.    Envelopes: Spread square with remonce. Sprinkle with finely chopped  chocolate mixed with sugar. Turn the square so that a point is at the top.  Put and elongated mound of about 2 tablespoons of cheese filling from top  to bottom. Egg wash the side corners. Fold one corner over the filling and  press firmly. Fold the other end over the top and press very firmly to  seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush  with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20  minutes, or until nicely browned. (Or spread with lemon curd and then  cheese filling and garnish before baking with toasted sliced almonds.)    Cheese pockets: Spread the square with remonce. Place a rounded tablespoon  of cheese filling in the middle of the square. Brush the corners with egg  wash. Fold two opposite sides up and press firmly, as in the envelopes  above. Bring the bottom corner up and press firmly over the fold. Lastly,  bring the top corner up and across the fold and pinch it to seal. Proof,  covered, as above. Egg wash and sprinkle the top with streusel. Bake about  25 minutes, until nicely browned.    Turnovers: Spread with remonce. Place a big dollop of chunky homemade  applesauce or pear sauce on one side of the square. Egg wash the edges and  fold over into a triangle. Press around the edge with a fork to seal.  Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl  sugar.    Streusel: Whisk together the flour and sugar. Drizzle in the melted butter  as you mix with your fingertips or a rubber spatula.  continued in part 2

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Nutrition

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Serving Size: 1 Serving (7234g)
Recipe Makes: 1 Servings

Calories: 25475
Calories from Fat: 17452 (69%)

Amt Per Serving		% DV

	Total Fat 1939.1g	2585 %
	Saturated Fat 1082.6g	5413 %
	Monounsaturated Fat 498.4g
	Polyunsanturated Fat 86.5g
Cholesterol 6295.6mg		1937 %
Sodium 17886mg		617 %
Potassium 8107.7mg		213 %
Total Carbohydrate 1807.7g		532 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 1792.8g
Protein 343.8g		491 %
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Calories per serving: 25475

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