Filled Danish Pastries - Wienerbrød

Mash the yeast (or dissolve) in the ¼ cup lukewarm milk and set aside.

Heat the 1½ cups milk and with a fork beat lightly together with the butter, salt and sugar until sugar is dissolved. Add to the yeast mixture.

Beat the eggs well, add the nutmeg and flavorings and stir into the above mixture. Gradually work in 2 cups sifted flour. Beat well for a few minutes. Add remaining flour, a little at a time, and when mixed well, place the dough on a floured board and knead with floured hands until dough is smooth.

Turn into a warm buttered bowl, cover with a cloth and set in a warm place. When doubled in bulk, return to the floured board and roll out ½ inch thick. Spread half the softened butter over half the dough, fold other half over it and roll again to a thickness of ½ inch. Spread again with remaining softened butter and repeat above procedure. Cut into rounds, squares or triangles. Fill as follows:

FILLING

Jam, or cooked apples, or both, spices of your choice, small amount of cream.

Mix all ingredients until creamy. Place a teaspoon of filling on each of the cut pastries. Fold over, letting a little of the filling peek out. Press the edges together lightly.

Brush with beaten egg and bake 15 to 18 minutes in a preheated 450° oven.

When cool, frost with icing made from powdered sugar and 1 tablespoon water. Sprinkle with ground almonds.