Maple Danish by Michelle

Pastry:
1 cup softened butter or margarine
2 cups warm milk
2 TBS yeast
1 TBS sugar
1/2 cup water
3/ cup sugar
1 tsp. salt
2 eggs
8 cups flour
pecans

Place all ingredients except pecans in a large mixing bowl. Mix till well blended but do not over mix. Cover and let rise till double. Punch down. In the meantime, make Cream Filling, Maple filling, Streusel Topping, and Maple Icing.

Cream Filling:
1 cup milk
1 egg yolk
1/2 tsp salt
1/3 cup sugar
2 TBS flour

Heat milk in saucepan. Mix egg yolk into dry ingredients. Ass a little arm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool.

Almond Filling:
1/2 cup butter or margarine
3/4 cup sugar
1/2 cup oats
2 tsp. maple flavoring

Mix all ingredients with fork till well blended.

Streusel Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter

Mix all ingredients with fork till well blended.

Maple Icing:
1 cup powdered sugar
2 to 3 TBS milk or cream
1 tsp. maple flavoring

Combing powdered sugar with enough milk or cream to make slightly runny icing. Add maple flavoring.

Directions for Assembling:
Divide dough into 4 equal parts. On lightly floured board, roll out each part into a rectangle. Spread one-fourth Cream Filling on each; then one-forth Maple Filling on each. Roll up jelly-roll fashion. Cut about 10 slashes through top with knife. Place each roll on greased cookie sheet. Sprinkle with Streusel Topping. Let rise in a warm place till double in bulk. Bake at 375 for 20 minutes. Drizzle with Maple Icing and sprinkle with chopped pecans.