Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 375F. OVEN

1. PREPARE 50 DANISH SQUARES IN A BATCH. THAW AT ROOM TEMPERATURE 5 MINUTES ON A LIGHTLY FLOURED BOARD. (NO ROLLING OUT IS NECESSARY).

2. PREPARE ONE RECIPE EGG WASH (RECIPE NO. D-55). USE 1 1/2 CUPS EGG WASH TO LIGHTLY BRUSH ENTIRE SURFACE OF DANISH SQUARES. SET ASIDE REMAINING 1 1/2 CUPS EGG WASH FOR USE IN STEP 5.

3. USE 12 1/2 CUPS PREPARED PIE FILLING. SPREAD 1 TBSP FILLING OVER HALF OF EACH SQUARE. FOLD IN HALF; SEAL EDGE BY PRESSING FIRMLY. MAKE 3 CUTS, 3/4 INCH IN DEPTH, ON THE 4 INCH SEALED SIDE OF EACH PIECE TO FORM A CLAW.

4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6. BEND INTO SLIGHT HORSESHOE SHAPE. SPREAD CLAWS SLIGHTLY.

5. BRUSH LIGHTLY WITH REMAINING EGG WASH.

6. PROOF AT 90-100F. FOR 30-45 MINUTES OR UNTIL DOUBLE IN SIZE.

7. BAKE 10-12 MINUTES IN 375F. OVEN OR UNTIL GOLDEN BROWN.

8. COOL, GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS (RECIPE NO. D-46).

NOTE:

1. PIE FILLING, PREPARED, FRUIT (APPLE, BLUEBERRY, CHERRY, OR PEACH) MAY BE USED IN STEP 3. STRAWBERRY JAM (15 LB 6 OZ

(6 2/3-NO. 2 1/2 CN OR 8-2 LB JAR)) OR 16 LB 8 OZ (2-NO.10 CN) BAKERY FILLING, RASPBERRY MAY ALSO BE USED AS FILLING.

2. DOUGH BECOMED DIFFICULT TO WORK WITH IN AS LITTLE AS 15 MINUTES; THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES. Recipe Number:

SERVING SIZE: 2 BEAR CLA

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