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