Apple Danish Pastries
Submitted by judy/mass on August 08, 2004 at 4:06 pm

DESCRIPTION
Apple Danish Pastries

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
* Exported from MasterCook II *

Apple Danish Pastries

Recipe By : Woman's Day Encyclopedia of Cookery
Serving Size : 24
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Packages Dry Yeast
1/4 Cup Water -- 105-115 degrees F.
3/4 Cup Milk -- scalded
1/3 Cup Sugar
2 Teaspoons Salt
1 1/3 Cups Butter Or Margarine
1/2 Teaspoon Lemon Extract
3 Large Eggs -- beaten
4 1/2 Cups All-Purpose Flour
1 Can Sliced Apples -- 20 ounce
3 Teaspoons Cinnamon

Sprinkle dry yeast into warm water. Let stand a few minutes; then stir until dissolved. Pour hot milk over sugar, salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add flour gradually. Place the dough in a greased pan (13x9x2 inches). Chill for 1 to 2 hours. Turn chilled dough out onto a floured board. Roll into a rectangle 16x12 inches. Spread 1/3 cup butter over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the third section over the first two. Roll the dough to its original size and repeat the process twice, using the remaining butter. Return the dough to the refrigerator and chill overnight. Next day, divide the dough in half. Roll each half into a rectangle 14x9 inches. Cut into strips 14x3/4 inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each roll. Mix the cinnamon with 1/2 cup of sugar and sprinkle each roll with some of the mixture. Cover. Let rise in a warm place, free from drafts, until doubled in bulk. Bake in preheated 375? oven for about 12 minutes or until golden brown.

- - - - - - - - - - - - - - - - - -

NOTES : Any canned fruit filling can be used as topping, or for cheese danish- mix 3 ounces of farmer cheese with an egg yolk and a few tablespoons of sugar(to taste) and a few drops of an extract of your choice. When mixed to a creamy consistency, place a dollop in the conter of each roll before rising. Bake as above.