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Combine the 2 halves into 1 ball. Place dough into a well-buttered bowl, and turn to coat all sides. Cover with plastic wrap, and let rise in a warm place for 30 minutes. Punch down dough and roll out into a 14 X 18-inch rectangle. Scatter half the cold butter bits over center of dough. Fold 1 side of dough over butter, as if dough were a letter.
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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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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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Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets. Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with.
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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.
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Directions. In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over.
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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.
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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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Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight. In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate. Preheat oven to 350°.
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Prune Danish. Select Options. Home / Menu / Breakfast Pastries / Danish / Prune Danish. Prune Danish. Prune Danish. Share on facebook. Share on email. Share on print. SKU Prune Danish Category Danish. Reviews (0) Reviews. There are no reviews yet. Be the first to review "Prune Danish" Cancel reply.
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Recipe. For this recipe, the most complicated part is the dough. You can make the pastry cream and prune jam ahead of time so that they have sufficient time to cool. 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.
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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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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.
