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 (1-1/2 cups) 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 pie filling in mixer bowl. Using whip, mix on medium speed 15 seconds to break up large pieces. Place about 2 tbsp filling
in center of each square. Fold lower left corner to center; fold upper right corner over top of first corner. Press firmly to seal;
repeat by folding lower right corner to center; press firmly to seal. Fold upper left corner to center; press tip to seal.
4 Place squares on lightly greased pans in rows 4 by 6.
5 Brush lightly with remaining egg wash.
6 Proof at 90 F. for 30 to 45 minutes or until double in bulk.
7 Using a convection oven, bake at 325 F. for 10 minutes or until golden brown on low fan, open vent.
8 Cool. Glaze if desired, with Vanilla Glaze or Variations, Recipe Nos. D 046 00, D 046 01, D 046 02.
Notes
1 In Step 3, any type of fruit pie filling may be used.
2 In Step 3, 7 lb 11 oz of cherry, pineapple or strawberry jam may be used, per 100 portions.
3 Prepare in batches as dough becomes difficult to work with in 15 minutes.