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Date-Lemon Danish

 

 

    
   

 

    
  Ingredients Weight Measure
  Date-Lemon Filling:    
  Date Paste (23% moisture)   8 lbs
  Whole Eggs   12 oz.
  Lemon juice   8 oz.
  Grated lemon rind   1 oz.
       
  Danish Dough:   25 lbs
 

 

Directions
  Part 1: (Date-lemon filling)
  Mix into light, smooth paste; refrigerate
   
  Part 2:
  1. Divide dough into quarters. Work one piece of dough at a time
  2. Roll dough into rectangle on floured bench to 1/2 inch thickness
  3. Spread 1 lb roll-in butter over dough
  4. Fold into thirds over butter
  5. Turn dough; re-roll into rectangle; fold evenly into four sections
  6. Retard folded dough while working remaining dough
  7. When chilled, roll and fold dough pieces twice more
  8. Cover; refrigerate dough 8 to 24 hours before make up
  9. Roll out danish dough to 1/4 inch thick rectangles
  10. Divide and spread date-lemon filling evenly over dough; roll up tightly
  11. Cut 3 oz. slices with scraper
  12. Proof on parchment-lined pans
  13. Bake at 400 degrees Fahrenheit 12 to 15 minutes until lightly browned
  14. Wash warm danish with simple syrup