Cherry Danishes

Name: Cherry Danishes
Prep time: 2 h
Cook time: 18 min
Total time: 2 h 18 min
Yield: 40 serving(s)
Ingredients: 1 (1/4 ounce) package active dry yeast; 1/4 cup water, warm (110 to 115 ); 1 cup milk, warm (110 to 115 ); 3/4 cup shortening, divided; 1/3 cup sugar; 3 eggs; 1 teaspoon salt; 1/4 teaspoon ground mace; 1/4 teaspoon lemon extract; 1/4 teaspoon vanilla extract; 4 -4 1/2 cups all-purpose flour; 1 (21 ounce) can cherry pie filling; 1 1/2 cups confectioners' sugar; 2 -3 tablespoons milk; 1/2 teaspoon vanilla extract; 1/3 cup chopped almonds

Submitted by Sweet Diva MJ

"A want-to-try recipe from Best of Country Cooking."

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Ready In:: 2hrs 18mins
Ingredients:: 16
Serves:: 40

ingredients

1 (1/4 ounce) package active dry yeast
¹⁄₄ cup water, warm (110 to 115 )
1 cup milk, warm (110 to 115 )
³⁄₄ cup shortening, divided
¹⁄₃ cup sugar
3 eggs
1 teaspoon salt
¹⁄₄ teaspoon ground mace
¹⁄₄ teaspoon lemon extract
¹⁄₄ teaspoon vanilla extract
4 - 4 ¹⁄₂ cups all-purpose flour
1 (21 ounce) can cherry pie filling
GLAZE
1 ¹⁄₂ cups confectioners' sugar
2 -3 tablespoons milk
¹⁄₂ teaspoon vanilla extract
¹⁄₃ cup chopped almonds

directions

In a mixing bowl, dissolve yeast in water.
Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle.
Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.
Place dough in a greased bowl; cover and let rise 20 minutes.
On a floured surface, roll dough into a 16-in. x 15-inch rectangle.
Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil.
Place in two greased 15-in. x 10-in. x 1-inch baking pans.
Cover and let rise in a warm place until doubled, about 1 hour.
Beat remaining egg.
Make a depression in the center of each roll; brush with egg.
Fill with 1 tablespoon of pie filling.
Bake at 375 for 15-18 minutes or until golden brown.
Cool on a wire rack.
Combine the first three glaze ingredients; drizzle over rolls.
Sprinkle with almonds.
Yield: 40 rolls.

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Reviews

These turned out very nicely. The dough is great to work with and has nice flavor. The recipe would work great with lots of different toppings, I'm sure. Thanks for posting!

patti k.