Prune Danish
478
478
Ingredients
| ½ | recipe |
pastry dough
danish |
* |
| 12 | ounce |
prune filling
|
* |
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
light corn syrup
|
Directions
Roll pastry on floured surface to 2 20 inch x 15 inch rectangles. Trim edges evenly.
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. Place in hot oven (400?f); lower heat immediately to 350?f, then bake for 20 minutes.
Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more.
Remove to wire rack; cool.
You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.
Nutrition Facts
Serving Size 54g (1.9 oz)Amount per Serving
Calories 1368% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 47mg
16%
Sodium 42mg
2%
Total Carbohydrate
11g
11%
Dietary Fiber 0g
0%
Sugars g
Protein
3g
Vitamin A 1%
•
Vitamin C 0%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
