MAKES 9 DANISH
If the dough becomes too warm and sticky to work with, cover it with plastic wrap and let it chill in the refrigerator until firm. The Danish should be brushed with the glaze while hot, but drizzled with the icing after they have cooled. See the sidebar that follows the recipe.
1 |
recipe Danish Dough |
1 |
recipe filling (recipes follow) |
1 |
large egg, lightly beaten |
|
GLAZE |
|
1½ |
cups (6 ounces) confectioners’ sugar |
5 |
teaspoons milk |
1 |
teaspoon lemon juice |
|
ICING |
|
1 |
cup (4 ounces) confectioners’ sugar |
1 |
tablespoon milk |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper.
2. Roll Danish dough into 15-inch square on lightly floured counter, dusting with extra flour as needed to prevent sticking. Cut dough into nine 5-inch squares. Place generous 1½ tablespoons cooled filling in center of each square and spread it into 2-inch circle with back of spoon.
3. Fold 2 opposite corners of dough square over center of filling, brushing dough in center with beaten egg as needed to seal edges together. Lay Danish on prepared baking sheet, spaced about 1½ inches apart.
4. Cover Danish loosely with greased plastic wrap and let rise at room temperature until puffy, about 30 minutes. Bake Danish until golden brown, 15 to 20 minutes, rotating sheet halfway through baking.
5. FOR THE GLAZE: Transfer baked Danish to wire rack set over sheet of parchment (for easy cleanup). Whisk all ingredients together in bowl and brush it over hot Danish. Let glazed Danish cool completely on rack, about 1 hour.
6. FOR THE ICING: Whisk all ingredients together in bowl. When Danish are completely cool, drizzle icing attractively over top. Let icing set for 20 minutes before serving.