Prune Filled Danish Recipes

DANISH - PRUNE FILLING

Steps:

• Put prunes, water and sugar into a saucepan.
• Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid.
• (Can be done in a Microwave).
• Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for two weeks.

FLAKY BUTTERY PRUNE DANISHES

Steps:

• In the bowl of an electric stand mixer fitted with the dough hook attachment combine the warm milk and yeast. Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes. The dough will be a bit stiff at this stage as the butter hasn't been added yet. Place the dough in a lightly oiled lidded container and store in the fridge for at least 1 hour or until chilled through.
• Grate your cold butter with a cheese grater and stash in lidded container in the fridge to keep chilled.
• Once the dough is cool to the touch, roll it out to a rectangle about ¼ inch thick on a smooth, clean surface. No need to be perfect. Sprinkle half of the chilled grated butter over the dough and place the remaining butter back in the fridge. Fold the top third of the dough over the middle third and then fold the bottom third over the two layers. Take the open end of the dough and fold it over the middle third; grab the remaining open end and fold it over the two layers. Place the dough back in the lightly oiled, lidded container and place back in the fridge to cool completely. Read note in the blog text titled Freezer Method if you'd like to expedite the time between folds. Otherwise, allow several hours for the dough and butter to chill completely.
• Take the dough from the fridge and place on the counter with the open edge facing you. Roll the dough out to a rectangle about ¼ inch thick. Sprinkle the remaining grated butter; fold like above and place back in the fridge to chill. Follow the same timeline as Turn One.
• Roll the dough out to a rectangle, like Turns One & Two. Make sure that each time you place the dough on the counter with the open edge of the dough packet facing you; this will ensure that you have been 'turning' the dough properly with each roll. You won't add any butter to these turns, but you roll out and fold the dough as you did for Turns One & Two. Let the dough chill for at least several hours or ideally overnight.
• Add the prunes, water, orange zest and juice, brown sugar, cinnamon, nutmeg and almond extract to a high-speed blender or food processor and mix until it becomes coarse and jammy. How delicious does this smell? Scoop into a lidded container and store on the counter if you're using the same or in the fridge if longer.
• If using the cream cheese filling, whisk together the cream cheese, sour cream, sugar, egg yolk and almond extract. For an especially smooth filling give it a quick blitz in the blender. Stash in the fridge until ready to use.
• In a small bowl, whisk together the egg yolk and cream. Set aside. Line a baking sheet with parchment paper and set aside as well. Bring the jam to room temperature. If it's been refrigerated.
• Take the dough out of the fridge and set on a clean, light floured surface. Lightly flour the rolling pin (you can also use a wine bottle in a pinch) and your hands as well. Roll the dough into a large square about ½ inch thick (don't go thinner). Try to make this the sides as straight as possible; pull the dough a bit at the corners to get crisp angles (as best you can).
• Cut out 12 square pieces of dough of about the equal size. Working quickly, roll each square out to be 4- to 5-square inches; taking care not to roll the dough thinner than ¼ inch thickness. Use additional dough as needed to keep the dough from sticking. Place the squares on the prepared baking sheet, leaving 2-3 inches between each danish. Brush the corners with the egg wash and press the corners towards the middle to seal (see video). Reserve the egg wash for brushing the danishes just prior to baking. Cover with lightly oiled plastic wrap and let sit for about 90 minutes. The danishes will be puffed up and light to the touch.
• Preheat your oven to 400F (200C).
• Press the center of each danish down in the middle, re-securing the edges to the middle. Brush the outer edges of the danish with the remaining egg wash and sprinkle with the sparkling sugar. Place 2 teaspoons of cream cheese filling (if using) in the center of the danish and then top with 2 teaspoons of the prune jam. If just using the prune jam, then just place it in the middle...and consider adding another teaspoon if you're feeling it.
• Bake in the center of the oven for 12-15 minutes and the edges are nicely bronzed; we're talking a nice, George-Hamilton-at-the-start-of-summer bronze. Immediately transfer the danishes to a rack to cool a bit. These are delicious warm, fabulous at room temperature...I can't think of an occasion where they wouldn't be next level amazing? Enjoy friends!
• If you like this recipe, please give it a star rating and let me know how it went and if there are any tips or variations that we can share with others. Have fun!! xo

GRANDMA SKEET'S PRUNE KOLACHES

Steps:

• Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
• While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
• When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
• In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
• Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
• Bake until the tops are lightly browned, 14 to 16 minutes.

CHEESE DANISH

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

PRUNE RUGELACH

Steps:

• Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.
• Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.
• To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
• Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.
• Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.