Cherry Danish
These ruby-studded pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, TX
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 3/4 cup shortening, divided
- 1/3 cup sugar
- 3 large eggs, room temperature, divided use
- 1 teaspoon salt
- 1/4 teaspoon each ground mace, lemon extract and vanilla extract
- 4 to 4-1/2 cups all-purpose flour
- 1 can (21 ounces) cherry pie filling
- GLAZE:
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- 1/3 cup chopped almonds
Reviews
To those who had trouble with the instructions for the 3/4 cup shortening: 1/4 cup goes into the dough 1/4 cup is dotted on the dough before the first fold The remaining 1/4 cup is dotted on the additional folds (because it gets smaller after each fold, there is no need to indicate how much on each remaining fold) A simple recipe and a beautiful result!
The directions for how to fold it and put on shortening are very very confusing. It was a mess.
This is in answer to the rating/comment by elaineren. "Dot half of the dough with ¼ cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening." In other words each time you fold the dough lengthwise dot with 1/4 cup of shortening, thus making a total of 3/4 cup.
@ elaineren you use the last 1/4 cup shortening during all the folding steps. I am not sure if you use part of it when folding it 3 times lengthwise OR when folding it 2 times width wise. The directions could use some work as they are not very specific.
Yes - But there seems to be a problem with the ingredients/directions. Recipe calls for 3/4 c shortening, 1/4 of which is incorporated into the dough, 1/4 is dotted on the dough when rolling -- where is there remaining 1/4 c included?
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