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Key Lime Danish Pastries

Makes: 24 servings
Serving size: 1 pastry
Prep 1 hr Rise 1 hr Bake 375°F 18 mins
Key Lime Danish Pastries
  • 6 1/4 - 6 3/4  cups  all-purpose flour
  • 1 1/2  cups  granulated sugar
  • 2  packages  active dry yeast
  • 1 1/2  teaspoons  salt
  • 1  cup  water
  • 1/2  cup  butter or margarine
  • 1 8  ounce package  cream cheese, softened
  • 1/2  teaspoon  finely shredded lime peel
  • 3  tablespoons  lime juice
  • 1/2  cup  sifted powdered sugar
  • 1  teaspoon  butter or margarine, melted
  • 1  cup  milk
  • 1  egg

1. Combine 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast, and salt; set aside. In a saucepan combine water, milk, and the 1/2 cup butter. Heat and stir just until warm (120 degree F to 130 degrees F) and butter is almost melted. Add to flour mixture; add egg. Beat with an electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes at high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl. Cover; let rise in a warm place until double (about 1 hour). Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 minutes.

3. For filling, combine the cream cheese, lime peel, 2 tablespoons of the lime juice, and 1/2 cup of the remaining granulated sugar. Set aside.

4. For icing, combine the powdered sugar, the remaining 1 tablespoon lime juice, and the melted butter or margarine. Set aside.

5. On a floured surface, roll each portion of dough into a 14x9-inch rectangle. Sprinkle each with 1/4 cup of the remaining granulated sugar. Starting from a long side, roll up jelly-roll style. Cut into 12 slices; arrange slices 2 inches apart on a lightly greased or parchment-lined baking sheet. Make indentations in centers; fill each indentation with a scant tablespoon of the filling. Repeat with remaining dough, sugar, and filling.

6. Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Let stand 2 minutes; drizzle with icing. Serve warm. Makes 24 pastries.

From the Test Kitchen
  • Prepare dough; cover tightly and chill overnight. Prepare filling; cover and chill up to 12 hours. Assemble as directed.
Nutrition Facts (Key Lime Danish Pastries)
  • Servings Per Recipe 24,
  • cal. (kcal) 245,
  • Fat, total (g) 8,
  • chol. (mg) 20,
  • sat. fat (g) 5,
  • carb. (g) 39,
  • fiber (g) 1,
  • pro. (g) 5,
  • vit. A (RE) 93,
  • sodium (mg) 217,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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