Fab Friday

Pastry Cream Danish (Better Homes and Gardens)
Ingredients
1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp. salt
2 cups all-purpose flour
1 tsp. ground cardamom
1/3 cup milk
1 egg
1 egg yolk
3/4 cup raisins
6 Tbsp. cold butter, thinly sliced
1 Tbsp. butter, melted
1 recipe Cream Filling
1 recipe Powdered Sugar Icing

Directions
1. In a bowl stir yeast into warm water to soften. In a second mixing bowl beat the 1/4 cup butter, sugar, and salt until creamy. Add 1/2 cup of the flour, the cardamom, and milk. Add the egg and egg yolk. Add softened yeast; beat until well combined. Stir in remaining flour and the raisins until smooth and dough comes together. Cover bowl; let rise in a warm place until double (about 2 hours). Refrigerate dough 6 hours. (Or omit 2-hour rising time and refrigerate dough 12 to 24 hours.)
2. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
3. Roll dough into a 15x10-inch rectangle. Place half the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Repeat rolling and folding using remaining butter slices. Roll again to 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
4. Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Fold corners of square into center, pressing lightly to seal. Place each on prepared baking sheet. Using the rounded side of a floured tablespoon, press firmly to make an indentation in the center of each dough square. Cover; let rise in a warm place until double (45 to 55 minutes). (You may see the butter slices soften and begin to melt out of rolls.) Press indentation again, if necessary.
5. Bake in a 375 degree F oven for 10 to 12 minutes or until golden brown. Remove from pan. Brush with melted butter; cool on wire racks. Meanwhile, prepare Cream Filling and Powdered Sugar Icing. Spoon cream filling into the center of each Danish. Drizzle each with icing. Makes 12 Danish.
Cream Filling: In a medium saucepan combine 1/2 cup milk and 5 teaspoons all-purpose flour using a whisk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature (do not stir). In a mixing bowl beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Add half the cooled cooked mixture at a time, beating on low speed after each addition until smooth. Makes about 1-1/2 cups.
Powdered Sugar Icing: In a small bowl, combine 1 cup sifted powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.