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Key Lime Danish Pastries

• 6 1/4 cups To 6.3/4 cups flour
• 1 1/2 cups Sugar
• 2 packages Active dry yeast
• 1 1/2 teaspoons Salt
• 1 cup -Water
• 1 cup Milk
• 1/2 cup Margarine or butter
• 1 Egg
• 1 package 8-oz. cream cheese -- softened
• 1/2 teaspoon Lime peel -- finely shredded
• 3 tablespoons Lime juice
• 1/2 cup Powdered sugar -- sift before
• 1 teaspoon Margarine or butter -- melted

Instructions:





Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt; set aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat and stir just till warm (120~ to 130~) and butter is almost melted. Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl. Beat for 3 mins. Stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is elastic (6 to 8 mins. total). Shape into a ball. Place in a greased bowl. Cover; let rise in warm place till double (about 1 hr.). Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 mins.
For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup granulated sugar.
For icing, combine powdered sugar, 1 tbsp juice, and 1 tsp margarine. Set aside.
On a floured surface, roll each portion of dough into a 14"x9" rectangle. Top with 1/4 cup granulated sugar.
Roll up from a long side; seal seams. Cut into 12 slices; arrange 2" apart on a lightly greased baking sheet. Make indentations; fill with a scant tbsp of filling. Repeat with remaining dough, sugar, and filling.
Bake in a 375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top with icing. Serve warm.
Note - freeze some of these buns, then reheat in the microwave.
Source: BH&G, 9/95
Posted by S. Woodward