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Danish Diamonds (Danish Pastry Dough)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 039 00
DANISH DIAMONDS (DANISH PASTRY DOUGH)
Yield 100
Portion 1 Danish
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
228 cal
23 g
3g
14 g
5 mg
168 mg
15 mg
Ingredient
Weight
Measure
Issue
DANISH DOUGH,FROZEN
11 lbs
100 each
EGG WASH
181-7/8 gm
3/4 unit
PIE FILLING,APPLE,PREPARED
6 lbs
3 qts
181-7/8 gm
3/4 unit
EGG WASH
Method
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe (1-1/2 cups) Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each
square. Set aside remaining 3/4 cup egg wash for use in Step 6.
3 Place pie filling in mixer bowl. Using whip, mix on medium speed 15 seconds to break up large pieces. Place about 2 tbsp filling
in center of each square. Fold lower left corner to center; fold upper right corner over top of first corner. Press firmly to seal;
repeat by folding lower right corner to center; press firmly to seal. Fold upper left corner to center; press tip to seal.
4 Place squares on lightly greased pans in rows 4 by 6.
5 Brush lightly with remaining egg wash.
6 Proof at 90 F. for 30 to 45 minutes or until double in bulk.
7 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
8 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 In Step 3, any type of fruit pie filling may be used.
2 In Step 3, 7 lb 11 oz of cherry, pineapple or strawberry jam may be used, per 100 portions.
3 Prepare in batches as dough becomes difficult to work with in 15 minutes.



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Danish Diamonds (Danish Pastry Dough)

Yield: 100 Portion: 1 Danish
Calories: 228 cal
Carbohydrates: 23 g
Protein: 3g
Fat: 14 g
Cholesterol: 5 mg
Sodium: 168 mg
Calcium: 15 mg

Ingredient Weight Measure Issue
DANISH DOUGH,FROZEN 11 lbs 100 each
EGG WASH 181-7/8 gm 3/4 unit
PIE FILLING,APPLE,PREPARED 6 lbs 3 qts
EGG WASH 181-7/8 gm 3/4 unit

Method:
1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe (1-1/2 cups) Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each
square. Set aside remaining 3/4 cup egg wash for use in Step 6.
3 Place pie filling in mixer bowl. Using whip, mix on medium speed 15 seconds to break up large pieces. Place about 2 tbsp filling
in center of each square. Fold lower left corner to center; fold upper right corner over top of first corner. Press firmly to seal;
repeat by folding lower right corner to center; press firmly to seal. Fold upper left corner to center; press tip to seal.
4 Place squares on lightly greased pans in rows 4 by 6.
5 Brush lightly with remaining egg wash.
6 Proof at 90 F. for 30 to 45 minutes or until double in bulk.
7 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
8 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 In Step 3, any type of fruit pie filling may be used.
2 In Step 3, 7 lb 11 oz of cherry, pineapple or strawberry jam may be used, per 100 portions.
3 Prepare in batches as dough becomes difficult to work with in 15 minutes.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/danish_diamonds_danish_pastry_dough.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence