Meltaway Danish Recipe 395 Food

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

EGGNOG MELTAWAY COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

CHOCOLATE CHIP MELTAWAYS

Steps:

• Combine first five ingredients in a large bowl. Beat until smooth.
• Combine flour, soda, creams of tarter, and salt.
• Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
• Shape mixture into 1" balls. Roll in granulated sugar.
• Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
• Cool.

EASY DANISH

Steps:

• 1st Part:.
• Cut 1/2 cup butter into 1 cup flour.
• Sprinkle water over mixture and mix until it's moist enough to round into a ball.
• Divide in half.
• On ungreased baking sheet, pat each half into a strip that is roughly 12x3 inches, with strips about 3" apart.
• 2nd Part:.
• Heat 1/2 cup butter and 1 cup water to a rolling boil.
• Turn heat to lowest setting and quickly stir in 1 t. almond extract and 1 cup flour.
• Stir vigorously over low heat until mixture forms a ball, about 1 minute.
• Remove from heat.
• Beat in eggs, all at once, until smooth and glossy.
• Divide in half.
• Spread evenly over strips.
• Bake 60 minutes or until topping is crisp and brown.
• Frost with Sugar Glaze (see below) and sprinkle with nuts.
• Sugar Glaze:.
• Mix 3 cups powdered sugar, 4 T. butter, 1.5 t. vanilla, 1.5 t. almond extract, and 2-4 T. warm water until smooth and of spreading consistency.
• If you are topping with walnuts instead of almonds, use less almond extract or none at all and just use vanilla extract.
• Recipe can be made into individual puffs by patting dough into 3" circles, using a rounded tsp for each puff. Spread rounded tablespoon of batter (2nd part) over each circle, extending it just beyond the edge of the circle. Bake 30 minutes and frost.

MELTAWAY DANISH RECIPE - (3.9/5)

Steps:

• Dough: 1. Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. 2. Mix on low speed. 3. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. 4. Change to the dough hook. 5. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. 6. Knead the dough for 5 minutes, or until smooth. 7. Add a little more flour if it is sticky. 8. Transfer the dough to a floured baking sheet. 9. Cover with plastic wrap and place in fridge for 30 minutes. Beurrage: 10. Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. 11. Cream on medium speed for 1 minute. 12. Stop the mixer and scrape down the sides of the bowl and the paddle. 13. Cream for 1 minute more, or until smooth and lump free. 14. Set aside at room temperature. Putting it together: 15. When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. 16. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. 17. The dough may be sticky. Keep dusting it with flour. 18. Spread the butter evenly over the center and right thirds of the dough. 19. Fold the left edge of the dough to the right, covering half of the butter block. 20. Fold the right third of the rectangle over the center third. 21. The first turn has now been completed. 22. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes. (Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.) 23. After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). 24. The open ends should be to your right and left. 25. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. 26. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made. (Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times.) 27. Place in the fridge for 30 minutes. 28. After 30 minutes, remove from fridge and place lengthwise on your floured work surface. 29. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. 30. Refrigerate the dough after the final turn for at least 5 hours or overnight. 31. The Danish dough is now ready to use. Meltaways: 32. Butter or prepare 2 muffin tins 33. Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) 34. Place dough in fridge for 15 minutes. 35. Cream together filling ingredients until smooth. 36. Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. 37. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough) 38. Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. 39. Roll tightly at first, then ease up and push the dough into a log. 40. Using a metal bench scraper or chef's knife cut the log about 1-1/2 to 1-3/4-inches apart and place in muffin tins. 41. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes. 42. Preheat oven to 400F. 43. Place a rack in the center of oven. 44. Bake for about, but no more than 10 minutes. 45. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. 46. Do watch them the last 5 minutes, don't over bake. 47. Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. 48. Place a thin coating of glaze on each and sprinkle with nuts.