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Recipe. For this recipe, the most complicated part is the dough. You can make the pastry cream and prune jam ahead of time so that they have sufficient time to cool. For the dough, mix together your ingredients (as explained in the recipe) and knead for 10-12 minutes. Let this rise once for an hour to an hour and a half.

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In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender. Add the vanilla, milk, water, and eggs.

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Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon.

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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.

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Combine the 2 halves into 1 ball. Place dough into a well-buttered bowl, and turn to coat all sides. Cover with plastic wrap, and let rise in a warm place for 30 minutes. Punch down dough and roll out into a 14 X 18-inch rectangle. Scatter half the cold butter bits over center of dough. Fold 1 side of dough over butter, as if dough were a letter.

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Remove from the heat. Use an immersion blender to blend the prunes and water until smooth. Stir in the sugar, lemon zest, cinnamon and salt. Season to taste with additional sugar, if desired. Let cool to room temperature. To make the streusel: In a medium bowl, stir together the flour, sugar and cinnamon.

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Place a spoonful of prune filling onto center of each rectangle. Bring the two opposite corners over filling to overlap about 1 inch. Place on cookie sheets leaving some space between each roll. Place in a warm place until doubled in size. Coat with beaten egg and bake in preheated oven at 350 degrees F for 20 minutes.

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Not long ago, I had a craving for a prune Danish. There was a time when dried-plum pastry was a special-occasion favorite, a mainstay of the bagel-and-lox spreads of my youth. Prune was my favorite Danish back then—every bit as good as the cheese variety and far superior to bright-hued fruit competitors like lemon and (yuck) blueberry. But I.

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Prune Danish. Select Options. Home / Menu / Breakfast Pastries / Danish / Prune Danish. Prune Danish. Prune Danish. Share on facebook. Share on email. Share on print. SKU Prune Danish Category Danish. Reviews (0) Reviews. There are no reviews yet. Be the first to review "Prune Danish" Cancel reply.

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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. Preheat oven to 350°.

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Directions. 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.

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Mix water and remaining egg yolk. On a lightly floured surface, unfold each sheet of puff pastry; roll into a 12-in. square. Cut each into nine 4-in. squares; transfer to parchment-lined baking sheets. Top each square with 1 tablespoon cream cheese mixture and 1 rounded teaspoon jam. Bring 2 opposite corners of pastry over filling, sealing with.

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Instructions. Line two baking trays with parchment paper. Remove the puff pastry sheets from the packaging and roll each sheet out on a lightly floured surface to a 10-12-inch square. Cut each square into 4 equal portions. Make the egg wash: In a small bowl, whisk together the egg yolks with the milk and set aside.

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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.