Pan: 18 By 26" Sheet Pan Temperature: 375F. Oven

1. Prepare 50 Danish Squares In A Batch. Thaw At Room Temperature 5 Minutes On A Lightly Floured Board. (No Rolling Out Is Necessary).

2. Prepare One Recipe Egg Wash (Recipe No. D-55). Use 1 1/2 Cups Egg Wash To Lightly Brush Entire Surface Of Danish Squares. Set Aside Remaining 1 1/2

Cups Egg Wash For Use In Step 5.

3. Use 12 1/2 Cups Prepared Pie Filling. Spread 1 Tbsp Filling Over Half Of

Each Square. Fold In Half; Seal Edge By Pressing Firmly. Make 3 Cuts, 3/4 Inch In Depth, On The 4 Inch Sealed Side Of Each Piece To Form A Claw.

4. Place Squares On Greased Sheet Pans In Rows 4 By 6. Bend Into Slight Horseshoe Shape. Spread Claws Slightly.

5. Brush Lightly With Remaining Egg Wash.

6. Proof At 90-100F. For 30-45 Minutes Or Until Double In Size.

7. Bake 10-12 Minutes In 375F. Oven Or Until Golden Brown.

8. Cool, Glaze, If Desired, With Vanilla Glaze Or Variations (Recipe No. D-46).

Peach)

May Be Used In Step 3. Strawberry Jam (15 Lb 6 Oz (6 2/3-No. 2 1/2 Cn Or 8-2 Lb Jar)) Or 16 Lb 8 Oz (2-No.10 Cn) Bakery Filling, Raspberry May Also Be Used As Filling.

2. Dough Becomed Difficult To Work With In As Little As 15 Minutes; Therefore, It Is Important To Prepare In Batches.