1/4 cup warm water to disolve 2 1/4 teaspoon yeast
1/2 cup milk
1 large egg
Danish fruit filling
1 can raspberry pie filling
2 1/2 cup flour
1/4 cup sugar
2 sticks cold butter cut into tablespoon size
Cream filling ingredients
1 cup cream
1 1/2 Tablespoon corn starch
2 Tablespoon sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup powdered sugar
2 to 3 teaspoons milk
Mix 1/4 cup of water with yeast set to side until dissolved. In medium size bowl add milk, egg, and dissolved yeast. Mix well set aside.
In a food processor place flour, sugar , and butter. Pulse 8 times. Butter will have large pieces. Place dry ingredients in a large bowl add wet ingredients, by folding gently a few times. Dough will have a rough look. Place in refrigerator over night with plastic wrap on top.
Next day dust board, or pastry cloth heavy with flour. Roll out dough.
First roll out, stretch it out long and straight.
Fold over on the edges, fold into square. Add flour lightly as needed so it doesn't stick to surface.
This is after second roll out see the dough is starting to look less rough. Do this 3 times total.
This is how it will look after 3rd roll out, Cut in half wrap in plastic wrap, and refrigerate for 20 minutes to rest, or you can freeze at this point.
While dough is resting make the cream filling.
To make cream filling place cream, corn starch,sugar, and egg yolk in glass micro wave safe bowl. Mix well. Place in microwave oven cook 1 minute at a time on high, Taking out of oven, and mixing. It will take about 3 to 4 minutes depending on your oven. Once thicken remove and allow to cool.Set to the side.
Take dough out of ice box, roll out on to parchment paper to help you lift it to baking pan. Roll out to a 16x10 inch rectangle,
Use pizza cutter ,to slice the both sides of dough. Cut 1/3 on each side. Brush with egg whites.
Fill with raspberry pie filling, Top with cream filling. Fold dough on top of each other, making crisscross folds with the dough.
Brush with egg whites.
Let dough rise for 1 hour before baking.
Pre heat oven at 400 degrees
Bake for 10 minutes
While cooling make icing by adding 2 to 3 teaspoons of milk to 1/2 cup of powdered sugar. Wait for the roll to cool before icing.