Anthony Lombardi

This is another use of the Danish dough that I used to make the Danish Twists recently. The recipe is in the good but out-of-print book “The Best Bread Ever“. I made the variation with raspberry jam and cream cheese. Personally I think the cream cheese isn’t really needed. I’d add more raspberry jam instead if I make it again. As with the Danish Twists, the dough turned out perfectly flaky and crisp. It tastes best the first day, but careful toasting in a toaster oven (speaking from experience, flaky dough like this can burn pretty quickly) makes it almost like just baked.

I’ve been wondering what other fillings might taste good. Apple, cherry, and lemon – basically anything you’d put in a pie – would probably all be excellent fillings. It would be a nice alternative to pies too, as the crust to filling ratio is much higher. And that’s exactly what you want when you have such a yummy crust!