Danish Apricot Bars Recipes

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DANISH DOUGH



Danish Dough image

This super-buttery laminated pastry dough is scented with a hint of cardamom. Use the dough to make Cheese Danish, Apricot Danish, Cinnamon Snails, and more. Martha made this recipe on Martha Bakes episode 502.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 1/4 pounds

Number Of Ingredients 8

2 envelopes (1/4 ounce each) active dry yeast
1 cup warm milk (110 degrees)
1 pound, 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting
1/3 cup plus 1 tablespoon sugar
1 tablespoon coarse salt
1/2 teaspoon ground cardamom
1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons
2 large whole eggs, plus 1 large egg yolk

Steps:

  • In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 1 pound, 4 ounces flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.
  • Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.
  • Paddle remaining 3 1/2 sticks butter with 2 tablespoons flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it reaches the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
  • Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
  • Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.

DANISH-APRICOT FILLING



Danish-Apricot Filling image

Make and share this Danish-Apricot Filling recipe from Food.com.

Provided by lauralie41

Categories     Breakfast

Time 30m

Yield 1 1/3 cups

Number Of Ingredients 5

1 cup dried apricot, packed
1 cup water
1 cup sugar
2 tablespoons lemon juice
1/2 teaspoon almond extract

Steps:

  • Put apricots, water and sugar into a saucepan.
  • Heat and simmer until apricots are soft, plumped and have absorbed most of the liquid.
  • (Can be done in a Microwave).
  • Puree in food processor, transfer to a bowl and stir in lemon juice and almond extract.
  • Scrape filling into a small container and cool to room temperature.
  • Seal container and chill.
  • Will keep refrigerated for two weeks.

DANISH APRICOT BARS



Danish Apricot Bars image

Number Of Ingredients 11

1 package yeast active dry
1/4 cup water warm (105° to 115°)
2 1/4 cups flour
3/4 cup sugar
1/2 teaspoon salt
1 cup butter or margarine
1 egg large, slightly beaten
1 (10-ounce) jar apricot preserves
1 cup pecans coarsely chopped
4 ounces dried apricots halves finely chopped
powdered sugar

Steps:

  • In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.In a medium bowl, mix flour, 1/2 cup of the sugar, and salt. With a pastry blender or two knives, cut in butter until pieces are the size of small peas. Add egg and yeast mixture blend until mixture forms a ball. Divide dough into two equal portions. Cover and chill at least 30 minutes or up to 2 hours.In a medium bowl, combine preserves, pecans, dried apricots, and remaining 1/4 cup sugar set aside.Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking pan.On a lightly floured surface, roll one portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Evenly spread apricot filling over dough to within 1/2 inch of all edges. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture lightly press edges to seal.Bake 25 to 30 minutes until golden brown. Cool pan on a wire rack.Store tightly covered in a cool place up to 3 days. Cut into bars. Just before serving, dust with powdered sugar.

Nutrition Facts : Nutritional Facts Serves

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