Edit ModuleShow Tags
Edit ModuleShow Tags

Dorothy Weyl’s Holiday Danish Pastry



Recipe taken from the December 2010 issue of Marin Magazine, from the Château La Fête story. Toni Wolfson (right) provides the recipe.

Dorothy Weyl’s Holiday Danish Pastry

Dough

Blend well:

  • 3 oz. Philadelphia cream cheese
  • 1 cup flour
  • 1 cube butter

Filling

Blend well:

  • 1 cube creamed butter
  • 1 cup sugar
  • 2 egg yolks  (retain egg whites)
  • 1 tsp. vanilla

Add to filling:

  • 1 cup chopped nuts
  • 1 cup raisins
  • 2 beaten egg whites

Directions

  1. Roll dough very thin.
  2. Line muffin tins with dough, allowing
  3. dough to come over the edge of the cups.
  4. Add 1 tablespoon filling to each cup.
  5. Fold dough over filling.
  6. Bake at 350° for 45 minutes. Yields 12. (“I always make at least three times the recipe,” Wolfson adds.)
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Add your comment:
Edit ModuleShow Tags Edit Module
Subscribe to RSS Feed
Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored Blogs

Roasted Dungeness Crab Recipe

Slip away from the world at Ventana Big Sur

Edit ModuleShow Tags
Edit ModuleShow Tags

More from this Author

Marin Classics: Chalet Basque

Here's a closer look at a classic spot tucked quietly in the neighborhoods of San Rafael.

Meet the Chef: Josh Ladd

We spoke with Josh Ladd about food prep at Piatti.

Staff Picks: Michele Johnson

Each month or so, we'll pick a staff member at the magazine to find out some of their favorite spots for dining out in the county.
Edit ModuleShow Tags