Recipe: Danish Pastries and Fillings - Fruit Pie Filling, Vanilla Custard Filling, Almond Filling, Cream Cheese Filling, Butter Cream Frosting

Danish Pastries, Fillings, and Frosting
rec.food.recipes/Ginny K (2001)
Makes 24 to 30

Here is a recipe for Danish that I have used for years; it is from a Pepperidge Farm recipe book from the 50's or 60's. This takes 2 days to make. This is definitely worth the time!

3/4 cup milk -- scalded
1/3 cup sugar
2 teaspoons salt
1/3 cup butter
- - -
2 packages yeast
1/4 cup lukewarm water
1/2 teaspoon almond extract
3 eggs -- beaten
4 1/2 cups flour
1 cup butter

Filling:
Apple, Cherry, or Blueberry Pie Filling -- canned
or choice of fillings (recipes follow)
1 cup sugar
2 tablespoons cinnamon, or less if desired

Combine scalded milk, sugar, salt, and butter and cool to lukewarm.

In a large bowl, dissolve yeast and lukewarm water. Stir in almond extract and beaten eggs. Add lukewarm mixture to yeast and then add egg mixture. Gradually add flour. Place dough in a greased 9x13-inch pan. Chill in refrigerator, covered, for 1 to 2 hours.

Turn chilled dough onto a floured board. Roll to 12x16-inches. Spread 1/3 cup butter over 2/3 of dough. Fold unspread portion over half of the remaining dough. Fold over remaining third. Repeat this procedure twice more rolling to 12x16-inches each time. Return dough to refrigerator and chill overnight.

When ready to bake:
Divide dough in half. Roll to 14x9-inches. Cut into strips, with a pastry cutter, 14x3/4-inches. Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet.

Fill shells with choice of pie filling or fillings below. Combine sugar and cinnamon and sprinkle over pastries. Cover and let rise in warm place, until doubled.

Bake at 375-degrees for 12 minutes. If desired, dizzle or frost with Butter Cream Frosting.

Fillings for Danish Pastries:

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Vanilla Custard Filling

1 cup light cream
1 tablespoon flour
2 egg yolks
2 tablespoons sugar
2 teaspoons vanilla

In a saucepan, combine cream, flour, egg yolks, and sugar. Cook over low heat, stirring occasionally, until thickened and smooth. Add vanilla and cool.

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Almond Filling

1 (8 oz.) can almond paste
1 cup confectioner's sugar
1 egg

Mix together until well blended.

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Cream Cheese Filling

8 ounces cream cheese, softened
1 egg, beaten until thick
1/2 cup sugar
vanilla, to taste

Beat softened cream cheese. Beat egg until thick then add sugar and vanilla. Add this to cream cheese and mix well.

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Butter Cream Frosting

1/2 cup butter, softened
1 cup confectioner's sugar -- sifted

Cream together until smooth.