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Apple Danish Pastries

 

88

Yield

2

dozen

Prep

15

min

Cook

12

min

Ready

?
Trans-fat Free, High Fiber
 

Ingredients

2 packages yeast, active dry
2 yeast, active dry
cakes, compressed yeast
*
¼ cup water
for yeats
¾ cup milk
scalded
sugar
*
2 teaspoons salt
1 ⅓ cups butter
or margarine, divided
½ teaspoon lemon extract
*
3 eggs
beaten
*
4 ½ cups all-purpose flour
1 can apples
(20 ozs.) sliced
*
3 teaspoons cinnamon

Directions

  • Use very warm water (105to 115) for dry yeast; use lukewarm water (80to 90) for compressed yeast.

Sprinkle dry yeast or crumbled cake into water.

Let stand a few minutes, then stir until dissolved.

Pour hot milk over ⅓ cup sugar, the salt and ⅓ cup butter.

Cool to lukewarm.

Add the yeast mixture.

Stir in the lemon extract and eggs. Add the flour gradually.

Place the dough in a greased 9x13x2-inch pan.

Chill for 1 to 2 hours.

Turn the chilled dough out onto a floured surface.

Roll into a rectangle 16x12-inches.

Spread ⅓ cup butter or margarine over ⅔ of the dough.

Fold the unspread portion of the dough over half the covered portion.

Fold the 3rd section over the first 2.

Roll the dough to its original size, and repeat this process twice, using the remaining butter.

Return the dough to the refrigerator, and chill overnight.

Next day, divide the dough in half.

Roll each half into a rectangle 14x9-inches.

Cut into strips 14x¾ inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with ½ cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375℉ (190℃) oven for about 12 minutes. Makes about 2 dozen.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 109153% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 40g 198%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 1639mg 68%
Total Carbohydrate 37g 37%
Dietary Fiber 5g 21%
Sugars g
Protein 36g
Vitamin A 40% Vitamin C 1%
Calcium 11% Iron 43%
* based on a 2,000 calorie diet How is this calculated?

 

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