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 N0. 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. PLACE 2 TBSP FILLING IN CENTER OF EACH SQUARE. FOLD LOWER LEFT CORNER TO CENTER; FOLD UPPER RIGHT CORNER OVER TOP OF FIRST CORNER.

PRESS FIRMLY TO SEAL. REPEAT BY FOLDING LOWER RIGHT CORNER TO CENTER; PRESS FIRMLY TO SEAL; FOLD UPPER LEFT CORNER TO CENTER; PRESS TIP TO SEAL (SEE ILLUSTRATION).

4. PLACE SQUARES ON GREASED SHEET PANS IN ROWS 4 BY 6.

5. BRUSH LIGHTLY WITH REMAINING EGG WASH.

6. PROOF AT 90F TO 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 BECOMES DIFFICULT TO WRK WITH IN AS LITTLE AS 15 MINUTES; THEREFORE, IT IS IMPORTANT TO PREPARE IN BATCHES.

SERVING SIZE: 2 DANISH P

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