Danish - Individual - CI

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http://www.cooksillustrated.com/recipes/detail.asp?docid=8137

Cook's Illustrated

INDIVIDUAL DANISH

Published January 1, 2007.
Makes 16.
These Danish are traditionally called spandauer and are shaped somewhat like bow ties.

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Ingredients

  • INGREDIENTS
  • 1 recipe Danish Dough (see related recipe)
  • 1 recipe Apricot Filling or Cream Cheese Filling, or 1 cup fruit jam (see related recipes)
  • 1 recipe Danish Glaze (see related recipe)
  • 1 recipe Danish Icing (see related recipe)

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven racks to lower- and upper-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.

2. On floured work surface, roll dough into 14-inch square, checking frequently to make sure that dough is not sticking to surface. Following illustrations below, cut and shape Danish. Place Danish on baking sheets, cover loosely with plastic wrap, and let rise at room temperature until puffy (they will not double), about 30 minutes.

3. Bake until Danish are golden brown, 15 to 20 minutes, rotating baking sheets from front to back and top to bottom halfway through baking time. Place Danish on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle Danish with icing.

STEP-BY-STEP
Shaping Individual Danish


1. Using pizza cutter, cut dough into sixteen 3 1/2-inch squares.


2. Spoon 1 tablespoon of filling or jam into center of each square.


3. Fold 2 opposite corners of dough over filling, gently pressing to seal.

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