Apple Danish Pastries Recipe

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Type: Apple Danish Pastries Free Cooking Recipe – Pies And Pastries

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Ingredients / Directions

pkt Active dry yeast
2 x Or cakes compressed yeast
1/4 cup(s) Water * see note
3/4 cup(s) Milk scalded
2 teaspoon Salt
1 1/3 cup(s) Butter or margarine divided
1/2 teaspoon Lemon extract
3 x Eggs beaten
4 1/2 cup(s) All-purpose flour
1 can (20 ozs.) sliced apples
3 teaspoon Cinnamon
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes
then stir until dissolved. Pour hot milk over 1/3 cup(s) sugar
the salt and 1/3 cup(s) butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hour(s). Turn the chilled dough out onto a floured surface. Roll into a rectangle 16×12-inches. Spread 1/3 cup(s) butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.
Roll the dough to its original size
and repeat this process twice
using the remaining butter. Return the dough to the refrigerator
and chill overnight.
Next day
divide the dough in half. Roll each half into a rectangle 14×9-inches. Cut into strips 14×3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup(s) sugar. Cover. Let rise in a warm place
free from draft
until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.
Makes about 2 dozen Wis/Gramma

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