Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Recipe Danish Pastry

cheese filling or prune filling

Roll out Danish pastry 1/8 inch thick. Cut into 4 inch squares. Put a
teaspoon of cheese or prune filling in center of each square.

Fold 2 opposite corners of dough over filling, overlapping them slightly.
Pinch together so they won't open during baking.

Place chilled pastries well apart on baking sheets. Brush all over with
egg yolk mixed with cream. Place in preheated oven. Bake small pastries
for 10 minutes. Reduce heat to 375 degrees. Continue to bake 10 to 15
minutes, or until pastries are golden brown. Immediately upon taking
pastries from oven, brush with hot apricot glaze, then, if desired, brush
very lightly with rum fondant.

Apricot Glaze:

1 cup sieved apricot jam 2 to 4 Tbsp. cognac, kirsch, applejack, or any
liqueur (optional)

Heat Apricot jam in a saucepan until it is boiling. Stir in preferred
flavoring. Use glaze while it is hot.

From: The Art of Fine Baking Shared By: Pat Stockett

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