Strip Coffee Cake or Danish Strip

Appears in

Published 2008

Roll out the Danish dough about ¼ inch (6 mm) thick into a rectangle the length of the desired strip and about twice as wide.
Spread the desired filling lengthwise down the center of the dough, leaving a ½-inch (1 cm) margin at both ends.
Brush both ends and one edge of the rectangle with egg wash (in order to seal the seams).
Fold the side of the rectangle without the egg wash over the center of the filling. Fold the other side over the center, overlapping the first side by ½ inch (1 cm).
Turn the strip over and place it seam side down on a paper-lined pan. Make 5 or 6 diagonal slashes in the top of the dough; cut through to the filling but not to the bottom layer of dough.
Proof, egg wash, and bake at 375°F(190°C).

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