Danish Fruit Bars
Danish Fruit Bars
1 package active dry yeast
2 Tablespoons warm water
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 Tablespoons butter or margarine
1 egg, beaten
1/2 teaspoon grated lemon rind
1/8 teaspoon almond extract
Fruit Filling
2 Tablespoons sugar
Whipped cream, optional
Soften yeast in warm water.
Sift flour with salt and 2 Tablespoons sugar. Cut in butter until mixture resembles coarse crumbs. Add egg, yeast, lemon rind and almond extract. Mix to a soft dough. Chill thoroughly.
Divide dough into two portions, one a little larger than the other. Roll large portion to 9 inch square, and line an 8 inch pan with this, allowing dough to come part way up sides of pan turn in fruit filling:
Fruit filling
1 (1 pound, 13 ounce) can fruit cocktail
1/4 teaspoon nutmeg
1 Tablespoon quick-cooking tapioca
1 teaspoon grated lemon rind
1/4 cup sugar
Drain fruit cocktail thoroughly. Add all remaining ingredients and mix lightly.
Roll second portion of dough to 8-inch square. Fit over filling. Pinch edges of dough together to seal. Sprinkle with remaining 2 Tablespoons sugar.
Bake in hot oven, 400 degrees, about 25 minutes or until well browned. Cool. Cut into bars and serve plain or with whipped cream.
1 package active dry yeast
2 Tablespoons warm water
1 cup sifted all-purpose flour
1/4 teaspoon salt
2 Tablespoons butter or margarine
1 egg, beaten
1/2 teaspoon grated lemon rind
1/8 teaspoon almond extract
Fruit Filling
2 Tablespoons sugar
Whipped cream, optional
Soften yeast in warm water.
Sift flour with salt and 2 Tablespoons sugar. Cut in butter until mixture resembles coarse crumbs. Add egg, yeast, lemon rind and almond extract. Mix to a soft dough. Chill thoroughly.
Divide dough into two portions, one a little larger than the other. Roll large portion to 9 inch square, and line an 8 inch pan with this, allowing dough to come part way up sides of pan turn in fruit filling:
Fruit filling
1 (1 pound, 13 ounce) can fruit cocktail
1/4 teaspoon nutmeg
1 Tablespoon quick-cooking tapioca
1 teaspoon grated lemon rind
1/4 cup sugar
Drain fruit cocktail thoroughly. Add all remaining ingredients and mix lightly.
Roll second portion of dough to 8-inch square. Fit over filling. Pinch edges of dough together to seal. Sprinkle with remaining 2 Tablespoons sugar.
Bake in hot oven, 400 degrees, about 25 minutes or until well browned. Cool. Cut into bars and serve plain or with whipped cream.
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