FLAKY BUTTERY PRUNE DANISHES
This is THE BEST spiced prune danish recipe! The dough is surprisingly easy to make (and make-ahead) and the spiced prune jam comes together in minutes. Lots of tips to get warm, flaky danishes on your breakfast table asap! The instructions are a little longer than usually so I can walk you every step of the way. Have fun! xo
Provided by Rebecca Firth
Categories Breakfast
Number Of Ingredients 23
Steps:
- In the bowl of an electric stand mixer fitted with the dough hook attachment combine the warm milk and yeast. Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes. The dough will be a bit stiff at this stage as the butter hasn't been added yet. Place the dough in a lightly oiled lidded container and store in the fridge for at least 1 hour or until chilled through.
- Grate your cold butter with a cheese grater and stash in lidded container in the fridge to keep chilled.
- Once the dough is cool to the touch, roll it out to a rectangle about ¼ inch thick on a smooth, clean surface. No need to be perfect. Sprinkle half of the chilled grated butter over the dough and place the remaining butter back in the fridge. Fold the top third of the dough over the middle third and then fold the bottom third over the two layers. Take the open end of the dough and fold it over the middle third; grab the remaining open end and fold it over the two layers. Place the dough back in the lightly oiled, lidded container and place back in the fridge to cool completely. Read note in the blog text titled Freezer Method if you'd like to expedite the time between folds. Otherwise, allow several hours for the dough and butter to chill completely.
- Take the dough from the fridge and place on the counter with the open edge facing you. Roll the dough out to a rectangle about ¼ inch thick. Sprinkle the remaining grated butter; fold like above and place back in the fridge to chill. Follow the same timeline as Turn One.
- Roll the dough out to a rectangle, like Turns One & Two. Make sure that each time you place the dough on the counter with the open edge of the dough packet facing you; this will ensure that you have been 'turning' the dough properly with each roll. You won't add any butter to these turns, but you roll out and fold the dough as you did for Turns One & Two. Let the dough chill for at least several hours or ideally overnight.
- Add the prunes, water, orange zest and juice, brown sugar, cinnamon, nutmeg and almond extract to a high-speed blender or food processor and mix until it becomes coarse and jammy. How delicious does this smell? Scoop into a lidded container and store on the counter if you're using the same or in the fridge if longer.
- If using the cream cheese filling, whisk together the cream cheese, sour cream, sugar, egg yolk and almond extract. For an especially smooth filling give it a quick blitz in the blender. Stash in the fridge until ready to use.
- In a small bowl, whisk together the egg yolk and cream. Set aside. Line a baking sheet with parchment paper and set aside as well. Bring the jam to room temperature. If it's been refrigerated.
- Take the dough out of the fridge and set on a clean, light floured surface. Lightly flour the rolling pin (you can also use a wine bottle in a pinch) and your hands as well. Roll the dough into a large square about ½ inch thick (don't go thinner). Try to make this the sides as straight as possible; pull the dough a bit at the corners to get crisp angles (as best you can).
- Cut out 12 square pieces of dough of about the equal size. Working quickly, roll each square out to be 4- to 5-square inches; taking care not to roll the dough thinner than ¼ inch thickness. Use additional dough as needed to keep the dough from sticking. Place the squares on the prepared baking sheet, leaving 2-3 inches between each danish. Brush the corners with the egg wash and press the corners towards the middle to seal (see video). Reserve the egg wash for brushing the danishes just prior to baking. Cover with lightly oiled plastic wrap and let sit for about 90 minutes. The danishes will be puffed up and light to the touch.
- Preheat your oven to 400F (200C).
- Press the center of each danish down in the middle, re-securing the edges to the middle. Brush the outer edges of the danish with the remaining egg wash and sprinkle with the sparkling sugar. Place 2 teaspoons of cream cheese filling (if using) in the center of the danish and then top with 2 teaspoons of the prune jam. If just using the prune jam, then just place it in the middle...and consider adding another teaspoon if you're feeling it.
- Bake in the center of the oven for 12-15 minutes and the edges are nicely bronzed; we're talking a nice, George-Hamilton-at-the-start-of-summer bronze. Immediately transfer the danishes to a rack to cool a bit. These are delicious warm, fabulous at room temperature...I can't think of an occasion where they wouldn't be next level amazing? Enjoy friends!
- If you like this recipe, please give it a star rating and let me know how it went and if there are any tips or variations that we can share with others. Have fun!! xo
PRUNE FILLING
An easy to make prune filling with pecans and a hint of spice.
Provided by sal
Categories Desserts Fillings Fruit Fillings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Chop pecans and prunes together in a blender or food processor, stir in the sugar, cinnamon, cloves and lime juice. Use as a filling for cookies or pastries.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 7 g, Fat 3.3 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 0.6 mg, Sugar 5.7 g
GREAT-GRANDMA'S PRUNE ROLL
Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
PRUNE-FILLED DANISH
When I'm short on time, I often find myself making this simple yet tasty danish. You'll love the quick and easy crust and the subtle prune flavor.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).
Nutrition Facts :
DANISH - PRUNE FILLING
Make and share this Danish - Prune Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Put prunes, water and sugar into a saucepan.
- Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
PRUNE DANISH
Steps:
- Roll pastry on floured surface to 2 20 inch x 15 inch rectangles. Trim edges evenly. With a sharp knife cut into 12 5 inch squares. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg. Place in hot oven (400?f); lower heat immediately to 350?f, then bake for 20 minutes. Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more. Remove to wire rack; cool. You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.
Nutrition Facts :
DANISH - ALMOND FILLING
Make and share this Danish - Almond Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Put almonds, sugar and butter into food processor.
- Process until almonds are finely ground, scraping bowl as necessary.
- Add almond extract and 2 Tbl of the beaten egg white.
- Process until mixed.
- Stor in airtight container in the refrigerator until needed (up to 1 week).
- Bring to room temperature before using.
Nutrition Facts : Calories 1315.7, Fat 99.2, SaturatedFat 20.3, Cholesterol 61.1, Sodium 86.8, Carbohydrate 87.5, Fiber 14.4, Sugar 65.9, Protein 34.9
DANISH - CREAM CHEESE FILLING
Make and share this Danish - Cream Cheese Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 10m
Yield 8 oz
Number Of Ingredients 3
Steps:
- Beat cream cheese until smooth.
- Mix sugar.
- Add egg yolk.
- Chill.
PURIM HAMANTASCHEN WITH PRUNE FILLING
Traditional, sweet hamantaschen for the Jewish holiday of Purim. If you don't have enough prune filling, use raspberry jam, apricot preserves or a chocolate-hazelnut spread (such as Nutella®).
Provided by RIELLA
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 50
Number Of Ingredients 13
Steps:
- Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Combine flour, baking powder, and salt together in a bowl.
- Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
- Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
- Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
- Bake cookies in the preheated oven until lightly golden, about 18 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 13.6 g, Cholesterol 16 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 65.4 mg, Sugar 8 g
DANISH - CONFECTIONERS CREAM FILLING
Make and share this Danish - Confectioners Cream Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 30m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk half and half, cornstarch and sugar together in a small saucepan.
- Bring to a boil, stirring constantly, until mixture thickens slightly.
- Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
- Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
- Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
- Chill.
- Can be kept refrigerated for 3 days.
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