Danish Overload

danishbraid

I finsished the last two Danish recipes in The Art & Soul of Baking last week. I used a 1/4 of a recipe of Danish dough each. Both recipes are pretty much the same they just differ on shape. One is a braid and the other is a claw.

danishbraid2

You can find the recipe for the Braided Danish Coffee Cake HERE.  The recipe for the Danish braid gives the option of using a cream cheese filling or an almond filling. I used the almond filling. You can find the recipe for the Danish Dough, Apricot Glaze, and Cream Cheese Filling HERE.  You can find the recipe for the Almond Filling HERE.

bearclaw

For Danish Bear Claws, roll out the dough to a 1/4 inch thickness. Cut out 4 x 4-inch squares. Place a tablespoon of almond filling in center and fold dough in half, sealing edges. Cut out “toes”. Curve claw into a smile. Then follow the directions for the braid. The baking time is less, 12 to 14 minutes total.

This concludes my adventures in Danish. Now on to Puff Pastry!

bearclaw2

Advertisements