Preparation info
  • Makes


    cake, 9 slices 1½ in 4 cm each)
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Danish Dough


  1. Roll the dough into a rectangle 8 by 14 in/20 by 36 cm.
  2. Spread the filling over the dough, leaving a 1-in/2.5-cm border. Brush the border with egg wash. Roll up the dough into a roulade 14 in/36 cm long, sealing the dough with the egg wash, and transfer to a parchment-lined sheet pan, placing the roulade seam side down.
  3. Using a bench scraper, cut almo