PASTRIES & VARIATIONS: This is a very simple & easy way to turn out a delicious treat using the Danish pastry dough.

DANISH SCROLLS:

 

 

 

1 quantity of Danish pastry dough, see recipe

filling:

    3 tbsp. firmly-packed brown sugar             

    ½ tsp. cinnamon

    1/3 cup raisins

glaze:

    ¼ cup powdered sugar, shifted                   

    1 to 2 tsp. rum

chopped walnuts for sprinkling                                  

egg wash

 

 

 

Make filling by combining sugar, cinnamon and raisins. Roll pastry out to 22 x 14-inch oblong. Spread sugar mixture over pastry evenly.

 

Starting from the 2 long sides, roll pastry up, jelly roll fashion, bringing both sides to meet at the center. Cut pastry into 1-inch slices and place them on greased baking sheets. Allow pastry to rise, covered, in a warm place for 30-60 minutes to double in bulk.

 

Preheat oven to 400 degrees F.  Brush pastries with egg wash. Bake 10 minutes. Reduce temperature to 350 degrees F. and bake 10 to 15 minutes more or until golden.

 

Remove from oven and frost pastries with the glaze and sprinkle chopped walnuts on top.