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Ingredients

• Fillings:
• almond Filling - Mandelcreme
• 2 tablespoons soft butter
• ¼ cup sugar
• 1 egg yolk
• 1½ tablespoons rum
• ½ cup almonds -- ground
• Work butter to a cream. Add sugar slowly and beat until fluffy. Add the egg yolk and beat well. Blend in the rum and fold in the ground almonds.
• Will make about ½ cup.
• apricot Glaze - Abrikosglasur
• 1 cup apricot jam
• Place jam in a small, heavy saucepan and bring it to a boil. Cook slowly 10 minutes, or until thick. Press through a sieve and spread while hot in a very thin film over breads, pastries and cakes.
• butter Cream Filling - Smørcrème
• ½ cup soft butter
• 1 cup powdered sugar
• 1 teaspoon sherry
• 1 teaspoon coffee
• almonds -- chopped
• Cream butter.
• Beat in powdered sugar until smooth.
• Beat in the wine and coffee.
• Use as a filling and/or frosting for any layer cake. Sprinkle chopped almonds on top, and spread around the sides of the frosted cake.
• chocolate Filling - Chokoladecreme
• 2 cups milk
• 3 tablespoons flour
• 2 tablespoons cornstarch
• 1 cup sugar
• 1 pinch salt
• 3 ounces unsweetened chocolate
• 2 eggs -- beaten
• 1 teaspoon vanilla
• Scald the milk. Mix flour, cornstarch, sugar and salt well and stir very slowly into scalded milk. Cook until thick.
• Melt chocolate in top of double boiler over hot water and add to cooked mixture.
• Add eggs. Boil 2 minutes.
• Stir in vanilla. If you wish a glossy filling, stir in 2 tablespoons butter after the filling has been removed from the heat.
• date Filling - Dadelcreme
• ½ cup sugar
• 1 pound dates -- pitted & ground
• 1 cup water
• ½ teaspoon lemon rind -- grated
• ½ cup almonds -- chopped
• Mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. If filling becomes too thick wihle cooking, add a little more water.

Description

For Your Danish Pastries, And Whatever Pastry You Wish To Use It With. Here Are Variations Of Danish Fillings And Frostings.

Group Recipes