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Easy Danish Pastry
Recipe Courtesy North Dakota Wheat Commission

2 (1-pound) loaves frozen sweet dough*
4 tablespoons flour, divided
1/4 teaspoon salt
9 tablespoons sugar, divided
1 cup non-fat milk
1 egg, divided
1 teaspoon vanilla
2 tablespoons butter, divided
1/2 teaspoon almond extract
2 tablespoons slivered almonds

*Plain dough may be used


Thaw loaves and shape into balls. Let
rise in a warm place until warm and bubbly. While dough
is rising prepare pudding, almond filling, and topping.

Pudding: In saucepan, blend
2 tablespoons flour, salt and 4 tablespoons sugar. Stir in milk.
Cook over medium heat until boiling, Stir part of mixture into
lightly beaten egg yolk and pour back into saucepan. Cook 1
minutes. Add vanilla and cool.

Almond filling: Mix 1 tablespoon softened butter
with 3 tablespoons sugar and almond extract.

Topping: Mix together 1 tablespoon
butter, 2 tablespoons flour, 2 tablespoons sugar and slivered almonds.

Roll each
loaf into an 8 x 15 inch rectangle. Spread one-half of
filling mixture down center of each. Spread 1/2 of pudding down

center of rectangle, leaving 2 1/2 inches on the sides unspread.
Make 10 to 12 cuts down each side about 1 1/2
to 2 inches into dough, having the same number of cuts
on each side. Fold one end in; lace bread taking a
strip from each side and overlapping over previous strip.

Place on
baking sheet coated with non-stick spray. Beat egg white and brush
over each loaf. Top each with 1/2 of topping. Let rise
10 minutes. Bake at 375 degrees for 15 to 20 minutes.
Cool before cutting.

Nutritional Information
Based on 24 servings, each provides 124 calories, 3.8g protein, 24.8g
carbohydrates, 3g fat, 11.6mg cholesterol, 1g fiber, 216mg sodium.