Title: Apple Danish Pastries
Categories: Pies
Yield: 24 Servings
2 pk Active dry yeast
2 Or cakes compressed yeast
1/4 c Water; * see note
3/4 c Milk; scalded
Sugar
2 ts Salt
1 1/3 c Butter or margarine; divided
1/2 ts Lemon extract
3 Eggs; beaten
4 1/2 c All-purpose flour
1 cn (20 ozs.) sliced apples
3 ts Cinnamon
* Use very warm water (105` to 115`) for dry yeast; use lukewarm water
(80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into
water. Let stand a few minutes, then stir until dissolved. Pour hot milk
over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the
yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn
the chilled dough out onto a floured surface. Roll into a rectangle
16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough.
Fold the unspread portion of the dough over half the covered portion. Fold
the 3rd section over the first 2.
Roll the dough to its original size, and repeat this process twice, using
the remaining butter. Return the dough to the refrigerator, and chill
overnight.
Next day, divide the dough in half. Roll each half into a rectangle
14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into
a spiral roll. Put a few drained apple slices in center of each. Sprinkle
with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm
place, free from draft, until doubled in bulk. Bake in preheated 375` oven
for about 12 minutes. Makes about 2 dozen Wis/Gramma
