Recipes for a Crowd

1 Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. Rolling out is not
necessary.
2 Prepare 1/2 Recipe Egg Wash, Recipe No. D 017 00. Use 3/4 cup of egg wash. Lightly brush entire surface of each square. Set
aside remaining 3/4 cup egg wash for use in Step 6.
3 Place about 1 tablespoon of filling over half of each square. Fold in half; seal edge by pressing firmly.
4 Make 3 cuts, 3/4-inch in depth, on 4-inch sealed side of each piece to form a claw.
5 Lightly spray pans with non-stick cooking spray. Place dough on pans. Bend into slight horseshoe shape and spread claws slightly.
6 Brush lightly with remaining egg wash.
7 Proof at 90 F. to 100 F. for 30 to 45 minutes or until double in size.
8 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
9 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 Prepare in batches as dough becomes difficult to work with in 15 minutes.