Saturday, November 28, 2009

Key Lime Danish Pastries

From Better Homes and Garden's Prizewinning Recipes cookbook.

6 1/4 to 6 3/4 flour
1 1/2 cups sugar
2 pkgs active dry yeast
1 1/2 tsp salt
1 cup milk
1 cup water
1/2 cup butter
1 egg
8 oz cream cheese, softened
1/2 tsp finely shredded lime peel
3 Tbsp lime juice
1/2 cup powdered sugar
1 tsp butter, melted

1. In a medium mixing bowl combine 2 cups of the flour, 1/2 cup of the sugar, the yeast, and salt; set aside. In a small saucepan heat and stir milk, water, and the 1/2 cup butter just until warm and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 hour). Punch dough down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.
3. For filling, in a small bowl, stir together the cream cheese, lime peel, 2 Tbsp lime juice, and 1/2 cup sugar; set aside.
4. For icing, in another small bowl, stir together the powdered sugar, remaining lime juice, and 1 tsp butter; set aside. Lightly grease baking sheets; set aside.
5. On a floured surface, roll each half of dough into a 14x9 inch rectangle. Top each with 1/4 cup of sugar. Starting from a long side, roll up dough; seal seams. Cut each roll into 12 slices; arrange slices 2 inches apart on prepared baking sheets. Make an indentation in each slice; fill each indentation with slightly less than 1 Tbsp of filling. Bake in 375 degree oven for 18-20 minutes or until golden brown. Remove pastries from baking sheets; cool slightly. Drizzle warm pastries with icing. Serve warm.

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