Assorted Individual Danish (Peggy Cullen) Recipe

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Servings: 10


  • 1/2 x Recipe Danish dough Egg wash (one egg, lightly beaten with 2 tsp. lowfat milk) Remonce (cinnamon and plain) Jam (raspberry and apricot) Cheese filling Homemade chunky apple or possibly pear sauce or possibly cranberry conserve Cinnamon sugar Lekvar Minced chocolate mixed with sugar Lemon curd (puff tart recipe, with 2/3 c. sugar instead of 1/2) Pastry cream Streusel Toasted sliced almonds


  1. 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 possibly the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a hot draft-free place, covered with a dish towel, till 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 possibly topping. Bake about 20 min or possibly till golden. Cold on a rack. While still hot, brush lightly with hot apricot glaze or possibly drizzle with icing.
  2. Yield: 10 pastries
  3. Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar.
  4. 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 tsp. jam or possibly filling. Eggwash, sprinkle with coarse sugar, and bake about 20 min, or possibly till nicely colored.
  5. Envelopes: Spread square with remonce. Sprinkle with finely minced chocolate mixed with sugar. Turn the square so which a point is at the top.
  6. Put and elongated mound of about 2 Tbsp. 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 minced chocolate. Bake about 20 min, or possibly till nicely browned. (Or possibly spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
  7. Cheese pockets: Spread the square with remonce. Place a rounded Tbsp. 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 healthy pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 min, till nicely browned.
  8. Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or possibly pearsauce 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.
  9. Proof, etc. Before baking, egg wash and sprinkle with coarse or possibly pearl sugar.
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