Posts Tagged ‘danish’

Prune Danish Braid (use up your leftover lekvar)

March 26, 2014


I had leftover lekvar and I mulled over all these creative options for using it up in a dessert. When I presented these options to my husband, along with the option of a simple prune danish, my husband voted for the danish.

The filling for this danish can be straight-up lekvar spooned out from the jar, but I decided to make it a little more interesting. Walnuts, mini mocha chips and an orange-vanilla glaze add extra texture and flavor.

As far as the dough is concerned, I use a few tricks to make and bake the dough extra quickly: (1) putting the dough in a warm oven to push it to rise faster; (2) folding the dough at intervals to strengthen it instead of kneading; and (3) putting the shaped dough in the oven after a very short (15 minute) rising period. With these tricks, the recipe will take about 1 3/4 hours from assembling your ingredients to pulling the danish out of the oven. If you take things a little slower or allow for a slightly longer rising time, it will take closer to 2 hours from assembling your ingredients to pulling the finished danish from the oven.

If you double the dough, you can make two small challahs plus the danish.



Hungarian Yeast Rugelach

August 26, 2009


Tzippora Kriezman’s Delights of the Jewish Kitchen delivered another winner: Folded-Dough Crescents¬†(p. 134), otherwise known as Hungarian kipelach. These dairy-free rugelach are made from a yeast dough that is rolled and folded like puff pastry.

The result is a unbelievably flaky dough. The exterior is shatteringly crisp, with many thin, crunchy layers. The softer interior is reminiscent of danishes or croissants.

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