Class II Day 2: Danishes and Diner Cinnamon Rolls

We finished up the danish dough from last week... danish galore!

My personal favorite:
Pecan Alligator ('cause it looks like an alligator tail, get it?)

Pecan Filling (can be prepared and stored up to 1 week in fridge) - soooo good!
This can also be almond instead of pecan. (Or any nut in fact)
Yields 1 Cup
1C Pecans
1/2C Powdered Sugar
1oz Unsalted Butter, room temp
1/2t Vanilla Extract
1 large egg white, lightly beaten

Pulse nuts and sugar in food processor. Once finely ground, add in butter, extract and egg white. Mix together.
Use at room temp.

Other danish shapes: bearclaw (with almond filling), pinwheel with a cream cheese filling, and triangle with an apricot filling.
All this shaping and rolling was reminiscent of the croissant and puff pastry class.

After crappy rolling and shaping.

Bear Claws with Almond Filling

Pinwheels with Cream Cheese Filling

Apricot "Triangles"

All packed up!

Diner Cinnamon Rolls
YUM! Similar but so different from the Pain au Raisin and Brioche Cinnamon Rolls from before...

MASSIVE.

Pre-icing

Let the sugar rush commence!