“APPLE FILLING”
INGREDIENTS
500 g Diced Apples
130 g Sultanas 3 g Cinnamon METHOD
1. Mix to a consistency which can be piped.
“ALMOND FILLING”
INGREDIENTS
500 g Finely Ground Almonds
500 g Sugar 200 Egg White METHOD
1. Mix to a consistency which can be piped. A little lemon juice can be added.
“HAZELNUT FILLING”
INGREDIENTS
500 g Finely Ground and Lightly Roasted Hazelnuts
400 g Sugar 100 g Glucose 5 g Cinnamon 250 ml Water METHOD
1. Mix to a consistency which can be piped.
“FOR FRUIT DANISH”
Roll the dough out into a 12x18 rectangle. Cut into strips on the long side of the rectangle, about just over a half inch wide. Twirl two of the strips together and form into a spiral circle on a parchment lined cookie sheet. Let rise, then dollop a tablespoon or so of fruit or berry jam into the centre before baking. You can brush these with warm apricot jam when they come out of the oven as well.
“FOR CINNAMON ROLL DANISH”
Roll the dough out into a 12x18 rectangle. Sprinkle the entire surface with cinnamon sugar and about 1 cup of raisins. Starting at the short side of the rectangle of the rectangle, roll the dough up into a cylinder pinching the seam together to seal. Cut into 3/4 inch thick slices.
“FOR DANISH TURNOVERS”
Roll out to about 1/4 inch thick and cut into 4 inch squares. Spoon a tablespoon of raspberry compote in the center and fold over, pressing the edges together to seal.
“FOR PINWHEEL DANISH”
Roll out to about 1/4 inch thick and cut into 4 inch squares. Make a 1 inch slit at each corner of the dough, cutting toward the middle. Spoon a tablespoon of raspberry jam in the center then pull every second point of dough toward the center of the pastry.
“FOR PLAIN CRESCENT DANISH”
Roll out into a 12x18 rectangle, then cut into tall triangles, 12 inches long and roll those up from the widest end. These are delicious with seasonal jams.
“DATE AND NUT FILLING”
INGREDIENTS
500 Stoned Dates
300 ml Water 110 g Brown Sugar 200 g Chopped Walnuts METHOD
1. Boil dates, water and brown sugar, till dates are soft.
2. Put cooked mixture through a mincer, then add chopped walnuts. 3. Allow to cool before use. “FRUIT AND NUT FILLING”
INGREDIENTS
500 g Cake Crumbs
250 g Sultanas 250 g Currants 70 g Red Cherries (chopped) 80 g Chopped Walnuts 50 g Nibbed Almonds 250 ml Milk METHOD
1. Mix the dry ingredients together, add milk and work into a spreadable paste.
“FRUIT FILLING”
INGREDIENTS
500 g Cake Crumbs
250 g Raisins 120 g Red Glace Cherries (chopped) 5 g Cinnamon 250 ml Milk METHOD
1. Mix together thoroughly.
2. Adjust with milk to a piping consistency. “LEMON FILLING”
INGREDIENTS
500 g Lemon Curd
250 g Cake Crumbs METHOD
1. Cream together.
“CINNAMON FILLING”
INGREDIENTS
500 g Sugar
500 g Unsalted Butter 3 g Cinnamon METHOD
1. Cream together
“BUTTER FILLING”
INGREDIENTS
250 g Raw Sugar
250 g Unsalted Butter METHOD
1. Cream together.
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