Prune Danish

• 1/2 recipe pastry dough danish
• 12 ounce prune filling
• 1 each eggs slightly beaten
• 1/2 cup corn syrup, light

1. Roll pastry on floured surface to 2 20 inch x 15 inch rectangles.
2. Trim edges evenly.
3. With a sharp knife cut into 12 5 inch squares.
4. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch.
5. Place on cookie sheets 2 inches apart.
6. Let rise in a warm place until double in bulk, about 30 minutes.
7. Brush with beaten egg.
8. Place in hot oven (400?f); lower heat immediately to 350?f, then bake for 20 minutes.
9. Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more.
10. Remove to wire rack; cool.
11. You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.

recipe pastry, filling, eggs, corn syrup

Taken from recipeland.com/recipe/v/prune-danish-36209 (may not work)