BREADS AND SWEET DOUGHS No. D 039 00
DANISH DIAMONDS (DANISH PASTRY DOUGH)
| Yield: 100 | Portion: 1 Danish |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 228 cal | 23 g | 3 g | 14 g | 5 mg | 168 mg | 15 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| DANISH DOUGH,FROZEN | 11 lbs | 100 each | |
| EGG WASH | 181-7/8 gm | 3/4 unit | |
| PIE FILLING,APPLE,PREPARED | 6 lbs | 3 qts | |
| EGG WASH | 181-7/8 gm | 3/4 unit |
Method
- Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
- Prepare 1/2 Recipe (1-1/2 cups) Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set aside remaining 3/4 cup egg wash for use in Step 6.
- Place pie filling in mixer bowl. Using whip, mix on medium speed 15 seconds to break up large pieces. Place about 2 tbsp filling in center of each square. Fold lower left corner to center; fold upper right corner over top of first corner. Press firmly to seal; repeat by folding lower right corner to center; press firmly to seal. Fold upper left corner to center; press tip to seal.
- Place squares on lightly greased pans in rows 4 by 6.
- Brush lightly with remaining egg wash.
- Proof at 90 F. for 30 to 45 minutes or until double in bulk.
- Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
- Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
- In Step 3, any type of fruit pie filling may be used.
- In Step 3, 7 lb 11 oz of cherry, pineapple or strawberry jam may be used, per 100 portions.
- Prepare in batches as dough becomes difficult to work with in 15 minutes.
