Key Lime Danish Pastries
Each tender sweet roll is filled with a luscious blend of cream cheese and lime.
6 1/4 cups To 6.3/4 cups flour
1 1/2 cups Sugar
2 packages Active dry yeast
1 1/2 teaspoons Salt
1 cup -Water
1 cup Milk
1/2 cup Margarine or butter
1 Egg
1 package 8-oz. cream cheese — softened
1/2 teaspoon Lime peel — finely shredded
3 tablespoons Key Lime juice
1/2 cup Powdered sugar — sift before
1 teaspoon Margarine or butter — melted
Preparation:
Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt; set aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat and stir just till warm (120~ to 130~) and butter is almost melted. Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl. Beat for 3 mins. Stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is elastic (6 to 8 mins. total). Shape into a ball. Place in a greased bowl. Cover; let rise in warm place till double (about 1 hr.). Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 mins.
For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup granulated sugar.
For icing, combine powdered sugar, 1 tbsp juice, and 1 tsp margarine. Set aside.
On a floured surface, roll each portion of dough into a 14″x9″ rectangle. Top with 1/4 cup granulated sugar. Roll up from a long side; seal seams. Cut into 12 slices; arrange 2″ apart on a lightly greased baking sheet. Make indentations; fill with a scant tbsp of filling. Repeat with remaining dough, sugar, and filling. Bake in a 375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top with icing. Serve warm.
Note – freeze some of these buns, then reheat in the microwave.
Tags: Key Lime
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