BakeQwik Gourmet Puff Squares 5x5 (120/2.5 OZ)
Westco Cube Cut Apple Filling (1/38 LB)
Westco Coating Sugar (1/25 LB)
Remove 60 squares from the freezer and let them thaw until they are pliable.
Using a wheel knife (or a sharp knife) start at the top left corner of the BakeQwik Gourmet Puff Squares and cut a 1 3/4” long split from left to right parallel to the horizontal side of the square about 3/8” from the edge. Turn the square 90° clockwise and repeat by cutting a 1 3/4” long split in each corner. Once you have done all 4 corners, starting again from the top left corner of your BakeQwik Gourmet Puff Square cut a 1 3/4” long split from top to bottom parallel to the vertical side of the square about 3/8” from the edge. Turn the square counter clock wise and repeat by cutting a 1 3/4” long split in each corner. Once you are done you should have about ½” of uncut dough in the center of each square side.
Starting by your top left corner carefully lift the cut dough and fold toward the center of the square. Repeat with all corners.
Using your thumb slightly press down in the middle of the square where the 4 edges meet so that they adhere to the bottom square. Carefully shape the petals by rounding up and raising the dough “walls” created while folding.
Place in a paper lined full baking sheet. Repeat with the other squares adding no more than 12 squares per full sheet.
Fill a pastry bag with Westco Cube Cut Apple Filling. Pipe some filling in each petal until they are about ¾ full.
Bake at 375°F for 15-20 minutes until the edges are golden brown. Remove from oven. Let the squares cool completely.
Once the squares are completely cooled, lightly sift some Westco Coating Sugar on the top of each Danish square.
Approx. Yield: 60 – apple spring danishes
Formulation courtesy of BakeMark