Ingredients

Dough

1 Tablespoons active dry yeast
1 Tablespoon sweetener of your choice
1 Cup warm water
2 Cups unbleached white flour
3 Tablespoons sweetener of your choice
1/2 Cup of oil
1/4 Cup sweetener of your choice
1 Teaspoon salt
About 1-1/2 cups more unbleached white flour (2-1/2 cups if you used a liquid
sweetener)

Tofu Filling

1/2 Cup water
1/4 Cup oil
1 Cup crumbled soft tofu
1/4 Cup fresh lemon juice
1/2 Cup sweetener of your choice
1/2 Teaspoon salt
2 Tablespoons unbleached white flour

How to prepare

To make the dough, dissolve together, the dry yeast, one tablespoon sweetener, and one cup warm water, and let stand five minutes. Mix in two cups white flour and three tablespoons sweetener beat bell, and let rise until doubled.

Dissolve together the 1/2 cup oil, 1/4 cup sweetener, and one teaspoon salt, then mix into the flour and yeast mixture with your hands. Add the 1-1/2 or 2-1/2 cups white flour to make a kneadable dough. Knead until smooth and soft, but not sticky. Let rise until double again.

To make the tofu filling, combine the 1/2 cup water, 1/4 cup oil, and one cup soft tofu in a blender until smooth and creamy. Pour into a saucepan, and whisk in the lemon juice, 1/2 cup sweetener, 1/2 teaspoon salt, and two tablespoons white flour. Cook over medium heat, stirring constantly until thickened. Remove from the heat and cool before filling the Danish dough.

Preheat the oven to 350 degrees F. Roll the dough out to 1/8 inch thick. Brush with oil and cut into 4-inch squares. Place one scant tablespoon of filling in the center of each square.

Place on a well- oiled cookie sheet. Leave 1/2 - 1 inch of space between each Danish. Bake for about 15 minutes or until light golden brown. Brush with oil for the last three minutes of baking.
Prune Danish

Make a prune filling by placing 1 lb. pitted prunes and two cups water in a saucepan, cover and cook until tender. Puree in a food processor and stir in 1-1/2 tablespoons lemon juice. To assemble the Danish, place one scant tablespoon of the prune filling in the center of each square instead of the tofu filling. Bring all four corners toward the middle, and pinch together. Place on a well-oiled cookie sheet, and follow the baking instructions for Tofu Danish.

Yield

24 Danish