- Sheet dough to 3/16-inch thickness
- Cut into 4 1/2 x 4 1/2 squares or use frozen Danish dough squares (thawed).
- Brush bottom half of each square with egg wash.
- Spread 1 oz almond filling across the square about 1 inch below the center.
- Fold top half of dough over bottom. Press firmly to seal.
- Using bench scraper, make 1/2-inch cuts in the sealed side 1 inch apart. Curve so that cuts open slightly.
- Egg wash and dip in sliced almonds.
- Proof at 95-100°F and 70% R.H. until pieces reach 1 1/2 times original size (45-60 minutes).
BakeStandard Oven 375°F 12-15 minutesConvection Oven 325°F 10-12 minutes____________________________________Glaze immediately with apricot glaze or simple syrup.After cooling ice with roll icing.
* Royal Viking Danish Squares (05215) may be substituted for sheet dough.
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