|
|
Danish
Fillings, Glaze and Icing |
Here's are some basic
recipes on making different toppings and fillings.
(Danish Recipes) |
CHEESE
FILLING:
12 ounces cream cheese, softened
3/4 cup sugar
1 yolk, slightly beaten
Blend the sugar with the softened cream cheese until thoroughly combined. Don't
overbeat or aerate. Mix in the yolk. Chill until firm.
REMONCE:
4 tablespoons (1/2 stick) butter, softened
1/2 cup sugar
1/4 to 1/2 teaspoon cinnamon (optional)
Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften
at room temperature to spreadable consistency before using.
Yield: about 1/2 cup
POPPYSEED
FILLING:
 |
1/3 cup poppy seeds |
|
|
1/2 cup milk |
|
|
1 egg yolk |
|
|
1 tsp orange peel |
|
|
1/4 cup sugar |
|
|
1/4 cup bread crumbs
|
|
|
1 tbsp (15 ml) honey
|
Add poppy seeds to milk and bring to a boil. Remove from heat
and let stand for 1 hour. Drain and combine poppy seeds with remaining
ingredients.
RASPBERRY FILLING:
|
|
1 10 oz package frozen
raspberries |
|
|
1 tbsp sugar |
|
|
1/8 tsp cardamom |
|
|
1/4 tsp almond extract
|
|
|
2 tsp (10 ml) cornstarch
|
Combine all ingredients and cook, stirring until slightly
thickened. Cool.
APRICOT
FILLING:
|
|
1, 8 oz package dried apricots,
cooked and mashed |
|
|
3 tbsp sugar |
|
|
1/4 tsp (1 ml) cardamom
|
Combine all ingredients and mix well.
APRICOT
GLAZE:
1/4 cup apricot jam
1 teaspoon water (approximately)
Place the apricot jam and water in a small saucepot and warm over medium high
heat until it dissolves. Just before boiling, remove from heat. Dilute with a
little more water if necessary until it is thin enough to brush evenly. Apply
immediately with a soft, flat pastry brush.
SUGAR ICING:
1/2 cup confectioner's sugar
About 1 tablespoon milk
Whisk a very small amount of milk into the sugar until all the lumps are gone.
Continue to add milk, a few drops at a time, until it ribbons off the whisk.
Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
Yield: 1/2 cup
|
