Desert Valley Date

         Date-Lemon Danish

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



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