Prune Danish
Yield
1 batchPrep
35 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | recipe |
pastry dough
danish |
* |
| 12 | ounce |
prune filling
|
* |
| 1 | each |
eggs
slightly beaten |
|
| ½ | cup |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | recipe |
pastry dough
danish |
* |
| 346.8 | ml/g |
prune filling
|
* |
| 1 | each |
eggs
slightly beaten |
|
| 118 | ml |
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.
