Danish Diamonds (Danish Pastry Dough) for 100

Yield: 100 portions (4 pans)
Each Portion: 1 Danish
Temperature: 375F Oven
Pan Size: 18 x 26 inch sheet pan

1. Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on a lightly floured working surface. (Rolling out is not necessary).
2. Prepare 1/2 recipe Egg Wash. Use 3/4 cup egg wash. Lightly brush entire surface of each square. Set aside remaining 3/4 cup egg wash for use in Step 5.
3. Place about 2 tablespoons (l-No. 40 scoop) filling in center of each square. Fold lower left corner to center; fold upper right corner over top of first corner. Press firmly to seal. Repeat by folding lower right corner to center; press firmly to seal; fold upper left corner to corner; press tip to seal.
4. Place squares on lightly greased pans in rows 4 by 6.
5. Brush lightly with remaining egg wash.
6. PROOF at 90°F. 30 to 45 minutes or until double in bulk.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool. Glaze, if desired, with Vanilla Glaze or Variations.

NOTE:

1. In Step 3, pie filling, prepared, fruit (apple, blueberry, cherry, or peach) maybe
   used as filling. Place in mixer bowl. Using whip, mix on medium speed 15 seconds to breakup large pieces.

2. In Step 3, 7 lb 11 ounces cherry, pineapple or strawberry jam may be used.
3. In Step 3, 8 lb 4 ounces (1-No. 10 can) bakery filling, raspberry maybe used.
4. PREPARE IN BATCHES AS DOUGH BECOMES DIFFICULT TO WORK WITHIN 15 MINUTES.
5. In Step 7, if convection oven is used, bake at 325°F. 10 minutes or until golden
   brown on low fan, open vent.

VARIATIONS:

1. BEAR CLAWS (DANISH PASTRY DOUGH): Follow Steps 1 and 2. In Step 3, use 6-1/4
   cups (about l/2-No. 10 can) prepared pie filling. Spread 1 tablespoon filling over half of each square. Fold in half; seal edge by pressing firmly. Make 3 cuts, 3/4 inch in depth, on
   4-inch sealed side of each piece to form a claw. Place on lightly greased pans. Bend into slight horseshoe shape. Spread claws slightly. Follow Steps 5 through 8. EACH PORTION: 1 Bear Claw.

2. FRUIT TURNOVERS (FROZEN PUFF PASTRY DOUGH): In Step 1, use 12 lb 8 ounces frozen puff pastry dough (100 squares). Follow Step 2. In Step 3, place about 2 tablespoons (1-No. 40 scoop) filling in center of each square. Fold upper right corner over lower left corner to form a triangle. Seal by crimping edges together. Make 2-1 inch slits in center. In Step 4, place 24 turnovers on each pan. Follow Step 5. Omit Step 6. In Step 7, bake at 400°F. 35 to 40 minutes or in 350°F. convection oven 15 minutes or until lightly browned on low fan, open vent. Follow Step 8. EACH PORTION: 1 Turnover.
3. FRUIT PUFFS (FROZEN PUFF PASTRY DOUGH): In Step 1, use 12 lb 8 ounces frozen Puff
   pastry dough (100 squares). Omit Step 2. Place squares in rows 3 by 5 on pans (7 pans).
   Use 12 ounces (1-1/2 cups water). Brush water over each square. Use 1 lb (2-1/4 cups) granulated sugar. Sprinkle sugar over each square. In Step 3, place about 2 tablespoons (l-No. 40 scoop) filling in center of each square. Omit Steps 4 through 6. In Step 7, bake at 400°F. 20 to 25 minutes or in 350°F. convection oven 15 minutes or until lightly browned on low fan, open vent. Omit Step 8. Cool.