Apple Danish Pastries Recipe
Ingredients:
- pkt Active dry yeast
- 2 x Or cakes compressed yeast
- 1/4 cup Water * see note
- 3/4 cup Milk scalded
- Sugar
- 2 tsp Salt
- 1 1/3 cup Butter or margarine divided
- 1/2 tsp Lemon extract
- 3 x Eggs beaten
- 4 1/2 cup All-purpose flour
- 1 can (20 ozs.) sliced apples
- 3 tsp Cinnamon
Directions:
- * Use very warm water (105` to 115`) for dry yeast; use lukewarm water
- (80` to 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 1/3 cup sugar, the salt and 1/3 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 1/3 cup butter or margarine over 2/3 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 14x3/4-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 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
- Makes about 2 dozen Wis/Gramma