Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | WATER |
| 5 \N | EGGS SHELL |
| 1¾ ounce | MILK; DRY NON-FAT L HEAT |
| 14 pounds | PIE FIL APPLE #10 |
21⅞ lb -
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN 1. PREPARE 50 DANISH SQUARES IN A BATCH. THAW AT ROOM TEMPERATURE 5 MINUTES
ON A LIGHTLY FLOURED BOARD. (NO ROLLING OUT IS NECESSARY).
2. PREPARE ONE RECIPE EGG WASH (RECIPE N0. D-55). USE 1 ½ CUPS EGG WASH TO LIGHTLY BRUSH ENTIRE SURFACE OF DANISH SQUARES. SET ASIDE REMAINING 1 ½
CUPS EGG WASH FOR USE IN STEP 5.
3. PLACE 2 TBSP FILLING IN CENTER OF EACH SQUARE. FOLD LOWER LEFT CORNER TO
CENTER; FOLD UPPER RIGHT CORNER OVER TOP OF FIRST CORNER. PRESS FIRMLY TO SEAL. REPEAT BY FOLDING LOWER RIGHT CORNER TO CENTER; PRESS FIRMLY TO SEAL;
FOLD UPPER LEFT CORNER TO CENTER; PRESS TIP TO SEAL (SEE ILLUSTRATION).
4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6.
5. BRUSH LIGHTLY WITH REMAINING EGG WASH.
6. PROOF AT 90F TO 100F FOR 30-45 MINUTES OR UNTIL DOUBLE IN SIZE.
7. BAKE 10-12 MINUTES IN 375F. OVEN OR UNTIL GOLDEN BROWN.
8. COOL. GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO.
D-46).
NOTE: 1. PIE FILLING, PREPARED, FRUIT (APPLE, BLUEBERRY, CHERRY OR PEACH) MAY BE USED IN STEP 3. STRAWBERRY JAM (15 LB 6 OZ (6 ⅔ NO. 2 ½ CN OR 8-2 LB JAR)) OR 16 LB 8 OZ (2-NO. 10 CN) BAKERY FILLING, RASPBERRY MAY ALSO BE USED AS FILLING.
2. DOUGH BECOMES DIFFICULT TO WRK WITH IN AS LITTLE AS 15 MINUTES; THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES.
Recipe Number: D06100
SERVING SIZE: 2 DANISH P
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .