Prune Danish Delicious Pastry from Mueller's Bakery
Steps: In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside. On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge.
This is THE BEST spiced prune danish recipe! The dough is surprisingly
Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator. Mix 3 cups flour with active dry yeast in a mixing bowl; set aside. Stir together milk, sugar, and salt in a small saucepan over medium.
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In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender. Add the vanilla, milk, water, and eggs.
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For the dough, mix together your ingredients (as explained in the recipe) and knead for 10-12 minutes. Let this rise once for an hour to an hour and a half. Then, it's time to fill and braid the pastry. The directions and images below should help with this, but if you're having any trouble, a simple google search of "braided Danish pastry.
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Place a spoonful of prune filling onto center of each rectangle. Bring the two opposite corners over filling to overlap about 1 inch. Place on cookie sheets leaving some space between each roll. Place in a warm place until doubled in size. Coat with beaten egg and bake in preheated oven at 350 degrees F for 20 minutes.
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Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon.
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Add the toppings: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a whisk. Use a pastry brush to apply the egg wash over the top of the dough. Scatter a generous handful of sliced almonds and some turbinado sugar all over the top of the kringle. Simply Recipes / Cambrea Gordon.
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With a sharp knife cut into 12 5 inch squares. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg.
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Bake the danishes at 350 degrees for 13-15 minutes. The bottoms will be golden brown. Cool on the baking sheets. Whisk the powdered sugar, a teaspoon of almond extract, and milk together for the almond icing glaze. Drizzle glaze over the top of the pastries. Roll out, cut out, rise, and fill the Danish circles.
FileDanish openfaced seafood sandwiches, Ida Davidsen, Copenhagen.jpg
Placwe on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg. Place in hot oven (400F); lower heat immediately to 350F, then bake for 20 minutes. Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more. Remove to wire rack; cool.
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It's time to make the scratch version of these danishes. We're making a puff pastry dough, but instead of the tedious butter laminating steps of regular puff.
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Turn the dough around in the bowl to apply a light coating of oil. Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes. Make the filling while the dough is proofing. In a medium bowl, beat together the cream cheese and sugar, then mix in the egg and vanilla until smooth. Set aside.
Danish Prune Filling Recipe
Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
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Remove from the heat. Use an immersion blender to blend the prunes and water until smooth. Stir in the sugar, lemon zest, cinnamon and salt. Season to taste with additional sugar, if desired. Let cool to room temperature. To make the streusel: In a medium bowl, stir together the flour, sugar and cinnamon.
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Instructions. Line two baking trays with parchment paper. Remove the puff pastry sheets from the packaging and roll each sheet out on a lightly floured surface to a 10-12-inch square. Cut each square into 4 equal portions. Make the egg wash: In a small bowl, whisk together the egg yolks with the milk and set aside.
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Put prunes, water and sugar into a saucepan. Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid. (Can be done in a Microwave). Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature. Seal container and chill.
