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Posted October 15, 2005 09:00 AM
These are so good!!
Key Lime Danish Pastries
6 1/4 to 6 3/4 c. flour
1 1/2 c. sugar
2 packages active dry yeast
1 1/2 tsp. salt
1 c. water
1/2 c. butter or margarine
1 8-ounce package cream cheese, softened
1/2 tsp. finely shredded lime peel or zest
3 Tbs. lime juice
1/2 c. sifted powdered sugar
1 tsp. butter or margarine melted
1 c. milk
1 egg
1. Combine 2 c. of the flour, 1/2 c. of the sugar, yeast, and salt. Set aside. In a saucepan combine water, milk, and the 1/2 c. butter, heat and stir just until warm(120 deg) and butter is almost melted. Add to flour mixture:add egg. Beat with an electric mixer on low speed for 30 sec. scraping bowl, beat on high speed for 3 min. Using a wooden spoon stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Pace in a greased bowl. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a foured surface. Divide in half. Cover and let rest 10 min.
3. For filling, combine the cream cheese, lime peel, 2 Tbs. of the lime juice, and 1/2 c. of the remaining sugar. Set aside.
4. For icing; combine the powdered sugar, the remaining 1 Tbs. lime juice, and the melted butter and set aside.
5. On a floured surface, roll each portion of dough into a 14X9 inch rectangle. Sprinkle with remaining 1/4 c. sugar. Starting from a long side, roll up jelly-roll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased baking sheet. Make indentations in centers; fill each indentation with a scant tablespoon of the filling. Repeat with remaining dough, sugar, and filling.
6. Bake in 375 deg. oven for 18-20 minutes or until golden. Let stand 2 minutes, drizzle with icing, Serve warm. Makes 24 pastries.
Make-ahead tip: Prepare dough; cover tightly and chill overnight. Prepare filling: cover and chill up to 12 hours. Assemble as directed.
Posted October 15, 2005 09:00 AM
These are so good!!
Key Lime Danish Pastries
6 1/4 to 6 3/4 c. flour
1 1/2 c. sugar
2 packages active dry yeast
1 1/2 tsp. salt
1 c. water
1/2 c. butter or margarine
1 8-ounce package cream cheese, softened
1/2 tsp. finely shredded lime peel or zest
3 Tbs. lime juice
1/2 c. sifted powdered sugar
1 tsp. butter or margarine melted
1 c. milk
1 egg
1. Combine 2 c. of the flour, 1/2 c. of the sugar, yeast, and salt. Set aside. In a saucepan combine water, milk, and the 1/2 c. butter, heat and stir just until warm(120 deg) and butter is almost melted. Add to flour mixture:add egg. Beat with an electric mixer on low speed for 30 sec. scraping bowl, beat on high speed for 3 min. Using a wooden spoon stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. Shape into a ball. Pace in a greased bowl. Cover and let rise in a warm place until double in size. Punch down. Turn out onto a foured surface. Divide in half. Cover and let rest 10 min.
3. For filling, combine the cream cheese, lime peel, 2 Tbs. of the lime juice, and 1/2 c. of the remaining sugar. Set aside.
4. For icing; combine the powdered sugar, the remaining 1 Tbs. lime juice, and the melted butter and set aside.
5. On a floured surface, roll each portion of dough into a 14X9 inch rectangle. Sprinkle with remaining 1/4 c. sugar. Starting from a long side, roll up jelly-roll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased baking sheet. Make indentations in centers; fill each indentation with a scant tablespoon of the filling. Repeat with remaining dough, sugar, and filling.
6. Bake in 375 deg. oven for 18-20 minutes or until golden. Let stand 2 minutes, drizzle with icing, Serve warm. Makes 24 pastries.
Make-ahead tip: Prepare dough; cover tightly and chill overnight. Prepare filling: cover and chill up to 12 hours. Assemble as directed.