Individual Danish
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes, plus 30 minutes rising and 1 hour cooling
Yield
Makes 16 danish
Ingredients
1 Danish Dough Danish Dough1 Apricot Filling Apricot Filling or Cream Cheese Filling, or 1 cup fruit jam1 Danish Glaze Danish Glaze1 Danish Icing Danish Icing
Before You Begin
These Danish are traditionally called spandauer and are shaped somewhat like bow ties.
Instructions
- Adjust oven racks to lower- and upper-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.
- On floured work surface, roll dough into 14-inch square, checking frequently to make sure that dough is not sticking to surface. Following illustrations below, cut and shape Danish. Place Danish on baking sheets, cover loosely with plastic wrap, and let rise at room temperature until puffy (they will not double), about 30 minutes.
- Bake until Danish are golden brown, 15 to 20 minutes, rotating baking sheets from front to back and top to bottom halfway through baking time. Place Danish on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle Danish with icing.
Time
35 minutes, plus 30 minutes rising and 1 hour coolingYield
Makes 16 danishIngredients
1 Danish Dough Danish Dough
1 Apricot Filling Apricot Filling or Cream Cheese Filling, or 1 cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Ingredients
1 Danish Dough Danish Dough
1 Apricot Filling Apricot Filling or Cream Cheese Filling, or 1 cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Ingredients
1 Danish Dough Danish Dough
1 Apricot Filling Apricot Filling or Cream Cheese Filling, or 1 cup fruit jam
1 Danish Glaze Danish Glaze
1 Danish Icing Danish Icing
Test Kitchen Techniques
Before You Begin
These Danish are traditionally called spandauer and are shaped somewhat like bow ties.
Instructions
- Adjust oven racks to lower- and upper-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside.
- On floured work surface, roll dough into 14-inch square, checking frequently to make sure that dough is not sticking to surface. Following illustrations below, cut and shape Danish. Place Danish on baking sheets, cover loosely with plastic wrap, and let rise at room temperature until puffy (they will not double), about 30 minutes.
- Bake until Danish are golden brown, 15 to 20 minutes, rotating baking sheets from front to back and top to bottom halfway through baking time. Place Danish on wire rack and brush with glaze while still hot. Cool to room temperature, about 1 hour. Using soupspoon, drizzle Danish with icing.
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