Danish Minature Pastries

This is a long recipe...two different filling recipes for these pastries....

Danish Miniature Pastries
Mrs. Gordon Burnett

1 cup butter or margarine
1/2 cup shortening
1 package dry yeast
1/4 cup warm water , not hot ( 110 to 115 degrees)
1 can ( 4 1/2 oz) evaporated milk
3 egg yolks, slightly beaten
2 Tablespoon sugar
1 teaspoon vanilla
 2 teaspoon salt
5 cups flour
1/2 cup sugar
2 teaspoon cinnamon

Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups flour and beat at medium speed on mixer 3 minutes or beat by hand until smooth. Stir in remaining flour and mix until smooth. Round up dough in lightly greased bowl. Cover with damp cloth. Refrigerate several hours or over night .Dough must be firm. Divide dough in half. Blend in sugar and cinnamon and use this mixture for rolling dough out dough on cloth covered board. Roll  dough into 2- 16-inch squares. Cut into 4 x 1-inch strips. spread a teaspoonful of desired topping on strip. Roll up jelly roll fashion. Place on greased baking sheet, cut side down. Let stand in warm place ( 85 degrees) 1 hour or until a slight indention remains in dough, when touched with finger. Heat oven to 350 degrees. Bake about 15 minutes or until golden brown. Drizzle with confectioners icing while warm.

Now on to the filling recipes...

Date Nut Filling

2 cups dates, cut up
3/4 cup sugar
3/4 cup water
1/2 cup nutmeats

Cook dates, sugar, and water slowly , stirring constantly until thickened. Add nutmeats and cool.


Kolache Filling

1 cup ( 1/2 pound ) prunes
3/4 cup ( 4 oz) dried apricots
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon lemon rind, grated
1/4 teaspoon allspice

Simmer prunes and apricots in water to cover, about 30 minutes or until tender. Drain and chop fruit finely. Mix with sugar , lemon juice, lemon rind and allspice.



You could use these fillings or come up with your own