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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


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

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

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.