 |
Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This is one of my all-time favorite recipes. It takes a little time, but it's definitely worth it. This danish is versatile-It can be dressed up for a nice dinner served with a fruit salad or packed up for travel to your favorite picnic location. I've tried many vegetable and cheese combinations and I've never been disappointed. Bon Appetit! Ingredients:
3 cups all-purpose flour (i often use 1 and 1/2 each) or 3 cups fresh wheat flour (i often use 1 and 1/2 each) |
1/2 teaspoon salt |
1 cup shortening |
1 egg yolk (reserve the white) |
1/2 cup milk |
vegetables |
Directions:
1. combine flour and salt and cut in shortening (or margarine) until mixture resembles coarse crumbs.
2. Combine egg yolk and milk; add to mix and stir until dough clings together.
3. Divide in half. On a floured surface, roll out dough into a 15x10 inches rectangle and place on a greased 15x10 inches sheet.
4. roll out the other half of dough the same and set aside.
5. gather up some veggies - you can use bell peppers, sliced mushrooms, sun-dried tomatoes, fresh spinich, black olives, peppercini's, even broccoli.
6. arrange the veggies evenly over the dough and top with shredded cheese. You can use ANY kind of cheese (even feta!).
7. now take the other dough layer and place it on top of the whole thing. (don't worry if it tears during transfer - just put it together over the top)-pierce or tear some openings (keeps it from getting too soggy).
8. now trim the edges and brush with beaten eggwhite. You can sprinkle top with seseme, poppy, flax seeds or parmesean cheese.
9. bake at 375 for 40 mins or until it's toasty brown.
10. Cool slightly
11. Cut into squares for serving-great for picnics!
|
|