Prune Danish – a delicious recipe with recipe pastry, filling, eggs, corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll pastry on floured surface to 2 20 inch x 15 inch rectangles.
2
Trim edges evenly.
3
With a sharp knife cut into 12 5 inch squares.
4
Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch.
5
Place on cookie sheets 2 inches apart.
6
Let rise in a warm place until double in bulk, about 30 minutes.
7
Brush with beaten egg.
8
Place in hot oven (400?f); lower heat immediately to 350?f, then bake for 20 minutes.
9
Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more.
10
Remove to wire rack; cool.
11
You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.
62
kcal
Calories
3
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/2 recipe pastry dough danish, 12 ounce prune filling, 1 each eggs slightly beaten, 1/2 cup corn syrup, light.
Yes, Prune Danish falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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