Yield: 1 Servings
|½||Recipe Danish dough|
|Remonce; cinnamon and plain -Fillings---|
|Jam; (raspberry and apricot)|
|Homemade chunky apple or pear sauce or cranberry conserve|
|12 ounces||Cream cheese; softened|
|1||Yolk; slightly beaten|
|Chopped chocolate mixed with sugar|
|Lemon curd; (puff tart -Cinnamon Sugar---|
|Recipe; with 2/3 cup sugar instead of 1/2)|
|Pastry cream -Toppings---|
|Toasted sliced almonds -Streusel---|
|2 tablespoons||Melted butter; approximately -Apricot Glaze---|
|¼ cup||Apricot jam|
|1 teaspoon||Water; approximately -Sugar Icing---|
|½ cup||Confectioner's sugar|
|About 1 tablespoon milk -Remonce---|
|4 tablespoons||Butter; softened|
|¼ teaspoon||Cinnamon; optional (up to 1/2)|
*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 ½ hour. Press the center down with your finger where the tips overlap and fill with ½ 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 ½ 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