Ingredients:
danish pastry dough, posted separately
4 tablespoons sweet butter, melted
1/2 teaspoon ground cinnamon, mixed with
2 tablespoons granulated sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup chopped raisins
1 teaspoon lemon rind, grated
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 tablespoon milk
Directions:
On a lightly floured pastry cloth or floured board, roll dough to an 18×9-inch rectangle.
Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4-inch edge all around. Combine nuts, raisins and peel.
Sprinkle evenly over sugared surface.
From longer side, fold one third of dough over.
Then bring opposite side over this, to make a three layer strip 18×3-inches.
Pinch together, to seal. With a sharp knife, cut strip crosswise into 6 sections.
On folded side of each, make 3 1-inch cuts, evenly spaced TO FREEZE: Arrange on tray.
Separate “claws” slightly.
Brush tops with rest of butter. Wrap tray with foil; seal, label and freeze TO BAKE: Line a cookie sheet with brown paper.
Arrange “claws” 2 inches apart on ungreased brown paper.
Let rise in warm place until double in bulk about 1- 1 1/4 hour. Meanwhile preheat the oven to 375 F.
Mix the ingredients for the sugar glaze together in a small bowl.
Bake 15-20 minutes or until golden brown.
Let cool slightly on wire rack.
Drizzle glaze over warm rolls.
Note: You can serve these in the morning for breakfast by pulling them out of the freezer the night before and let them thaw in the refrigerator overnight on a brown paper lined sheet.
Servings: 6
Time preparation: 90 min.
Time total: 105 min.