Meltaway Danish Recipe 395

DANISH PASTRY

Steps:

• In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
• In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
• Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
• Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
• To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

LEMON MELTAWAY COOKIES RECIPE

Steps:

• Preheat oven to 350F (180C). Line a baking sheet with parchment.
• In a large bowl, mix butter, powdered sugar, lemon zest and cinnamon until creamy.
• Add in cornstarch and mix them well.
• Add in flour and mix with a spatula until everything is combined.
• Use a teaspoon to scoop dough and make tiny balls. Place them on the baking sheet.
• Bake for 12-15 minutes or until their bottom is slightly golden. Remove from the oven and let them cool in the baking sheet.
• Roll them into powdered sugar or sprinkles.

MELTAWAYS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
• Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
• Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.

CREAM CHEESE MELTAWAYS

Steps:

• Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
• In a medium bowl, whisk flour, cornstarch and salt until combined.
• In a large bowl, add powdered sugar, butter, cream cheese and vanilla and beat at medium speed until light and fluffy.
• Add flour mixture to butter mixture, stirring until combined. (Note: dough will be dry and crumbly).
• Shape dough into 1-inch balls (be careful not to overwork dough) and place on prepared cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms of cookies are lightly browned. Cool 5 minutes of pan and then move to wire rack to cool completely.
• GLAZE: In a medium bowl, whisk powdered sugar and lemon juice until smooth. Dip the tops of cooled cookies into glaze and place on wire rack. Decorate with sprinkles, as desired. Let cookies stand until glaze is set.

MELTAWAY DANISH RECIPE - (3.9/5)

Steps:

• Dough: 1. Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. 2. Mix on low speed. 3. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. 4. Change to the dough hook. 5. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. 6. Knead the dough for 5 minutes, or until smooth. 7. Add a little more flour if it is sticky. 8. Transfer the dough to a floured baking sheet. 9. Cover with plastic wrap and place in fridge for 30 minutes. Beurrage: 10. Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. 11. Cream on medium speed for 1 minute. 12. Stop the mixer and scrape down the sides of the bowl and the paddle. 13. Cream for 1 minute more, or until smooth and lump free. 14. Set aside at room temperature. Putting it together: 15. When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. 16. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. 17. The dough may be sticky. Keep dusting it with flour. 18. Spread the butter evenly over the center and right thirds of the dough. 19. Fold the left edge of the dough to the right, covering half of the butter block. 20. Fold the right third of the rectangle over the center third. 21. The first turn has now been completed. 22. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes. (Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.) 23. After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). 24. The open ends should be to your right and left. 25. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. 26. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made. (Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times.) 27. Place in the fridge for 30 minutes. 28. After 30 minutes, remove from fridge and place lengthwise on your floured work surface. 29. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. 30. Refrigerate the dough after the final turn for at least 5 hours or overnight. 31. The Danish dough is now ready to use. Meltaways: 32. Butter or prepare 2 muffin tins 33. Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) 34. Place dough in fridge for 15 minutes. 35. Cream together filling ingredients until smooth. 36. Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. 37. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough) 38. Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. 39. Roll tightly at first, then ease up and push the dough into a log. 40. Using a metal bench scraper or chef's knife cut the log about 1-1/2 to 1-3/4-inches apart and place in muffin tins. 41. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes. 42. Preheat oven to 400F. 43. Place a rack in the center of oven. 44. Bake for about, but no more than 10 minutes. 45. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. 46. Do watch them the last 5 minutes, don't over bake. 47. Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. 48. Place a thin coating of glaze on each and sprinkle with nuts.