Ingredients: |
Ingredients: For the Cinnamon Cream Filling:
1 stick unsalted butter, chilled and cut into 1-inch cubes
2 tablespoons ground cinnamon
2 cups powdered sugar
1 extra-large egg white, lightly beaten
For the Dough:
½ recipe (1-pound) Danish Dough, (see recipe), chilled
1 extra-large egg, lightly beaten
½ recipe Streusel Topping, (see Chocolate Swirl-Almond Poundcake)
¾ cup Fresh Berry Jam Filling or Cherry Filling, (see recipes) or store-bought Raspberry or Apricot Jam
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Directions: |
Directions:1). Make the Danish dough according to the instructions. Make the Fresh Berry Jam Filling or Cherry Filling according to the instructions, if using and refrigerate until ready to use. Prepare the Streusel Topping according to the instructions and refrigerate until ready to use.
2). To prepare the Cinnamon Cream Filling, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cinnamon on low, about 2 to 3 minutes, until softened. Add the powdered sugar and turn the mixer up to medium, mixing another 3 to 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Add the egg white and mix for 1 to 2 minutes until incorporated.
3). On a lightly floured work surface roll the dough into a 16- by 8-inch rectangle, just under ¼-inch-thick, flouring the surface of the dough as necessary, and lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Turn the edges straight and brush off any excess flour.
4). Working with the longest side parallel to the edge of the work surface, spread the filing over the dough, leaving a 1-inch border along the bottom edge. Brush the bottom edge with the beaten egg.
5). Fold the top edge of the dough over about an inch. Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. Roll the log back and forth to seal. Position it seam side down and trim the ends to make a 15-inch log.
6). Slice the log into 16 pieces, each just under 1-inch wide. Fold the tail end of the coil underneath and press together with your fingertips to seal. Place the coil, tail side down, 2-inches apart on two parchment-lined baking sheets. Brush the tops with the remaining beaten egg and sprinkle with a generous layer of streusel. Set aside in a warm place to rise until slightly puffy and spongy to the touch, about 1 to 1½ hours.
7). Adjust the oven racks to the upper and lower positions and preheat the oven to 400 degrees. Use your fingers to make a ½-inch-deep impression, about the size of a half dollar, in the center of each coil. Place 1 to 2 teaspoons of the fruit filling in the well. Bake for about 30 minutes, until nicely browned, rotating the baking sheets halfway through to ensure even baking. |
This recipe for Danish Pastries is from