Cook'n with Betty Crocker
Cook'n with Betty Crocker


Cook'n Recipe Organizer
Cook'n Download


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss  

NEW Cook'n Club Weekly
• Current Issue
• HomeCook'n Archive


• Contact Info

Order today and
SAVE 10% ! Click here to find out how.

Volume II
June 9, 2007

Danish Filling


I'm not sure how to get in touch with you to ask a question. But I will try this way. I have a recipe for a Danish and filling. Nowhere does it say whether you put the filling in before or after the Danish is baked. Can you help me? I could find only one Danish recipe, so if you have a good one, I would appreciate receiving it. Thank you.

Really like your newsletter.

Betty Fromm

Hi Elizabeth,

The filling for Danish goes in before you bake it. Usually, you roll the dough out into a rectangle. Then imagine the rectangle divided into thirds. You spread the filling down the center "third". Cut the dough of the left and right "thirds" into strips to cross over or "braid" across the filling. Then bake. This is such a pretty dessert!

If desired, the Danish can be glazed after baking with a powdered sugar icing.

Hope your Danish turns out beautiful!! And Tasty! :-) Let me know if my directions are confusing!


Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!

Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club.

Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by