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Raspberry Peach Danish Recipe


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     Raspberry Peach Danish

Category   Breakfast - Brunch
Sub Category   None
Servings   32
Preptime   15 min

1 lb. loaf frozen bread dough thawed
1/3 cup sugar free raspberry spread
16 oz. sliced peaches, drained and chopped
1 egg white beaten
2/3 tsp orange juice
1/4 cup pecans chopped
1.2 cup powdered sugar

Preheat 350 spray 2 baking sheets with pam
Place dough on floured surgace, cut in half. Roll each half into 12x7 rectangle.
Spread 1/2 of raspberry spread over center third of each rectangle. Sprinkle peaches over spread. On long sides, make 2 in cut from edge towards filling at 1 in intervals. Alternately fold opposite strips of dough over filling. Cover, let rise till double in size. Bake 15-20 min...Cool slightly.
Combine powdered sugar and orange juice and drizzle over both cakes. Sprinkle with pecans.

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