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Rhodes Danish Pastry Bread

Rhodes Danish Pastry Bread
Rhodes Danish Pastry Bread
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Prep Time: min (not including thaw time)
Bake Time: min
Servings:
Skills:


Ingredients

  1. 2 loaves (whole wheat or white) Rhodes Bread
    1/2 cup vanilla pudding
    Almond Filling
    Crumble Topping

Instructions

Thaw loaves, shape into balls. Let rise 45 minutes - 1 hour. While bread is rising, prepare pudding, almond filling and crumble topping. Roll each loaf into rectangle 14" x 7". Spread 1/4 cup pudding on each loaf, leaving 1 1/2" at sides unspread. Divide almond filling in half, dropping by small 1/2 teaspoons on top of pudding. Make 6-7 cuts down each side about 1" into dough. Have the same number of cuts on each side. Fold end in. Lace bread, tucking in each side so filling doesn't escape. Place on lightly greased cookie sheet. For glaze, beat egg white and brush over loaf. Top each loaf with 1/2 of the crumble topping. Let rise 10 minutes. Bake at 375F for 15-20 minutes or until golden brown. Cool before cutting.

Vanilla Pudding:
2 Tablespoons flour 1 cup milk
1/4 teaspoon salt 1 egg yolk
1/3 sup sugar 1 teaspoon vanilla

Blend sugar, flour, salt in a small sauce pan. Stir in milk. Cook over medium heat. When it boils, stir into egg yolk. Pour into pan. Cook 1 minute. Add vanilla. Cool.

Almond Filling:
1 Tablespoon butter
3 Tablespoon sugar
1/4 Teaspoon almond extract

Crumble Topping:
1 Tablespoon butter
2 Tablespoons flour
2 Tablespoons sugar
2 Tablespoons chopped walnuts or slivered almonds

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