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DANISH PASTRY 
4 c. flour
1 c. butter
3 eggs
1 sm. yeast cake or 1 pkg. yeast (1/4 oz.) (dry)
1 c. milk
1 tsp. salt
6 tbsp. sugar
1 can Solo filling (almond, apricot, etc.)

Cut shortening into flour as for pie crust, not too fine. Crumble yeast into lukewarm milk, let stand 5 minutes. Add eggs, sugar, salt and blend well. Add flour mixture all at once, don't beat. Place in greased bowl. Cover; store in refrigerator overnight.

Divide into 4 parts. Roll each into rectangle 16x6 inches wide. Sprinkle lightly with brown sugar. Apply 1/4 can filling, top lightly with a little cinnamon. Roll as for jelly roll and swirl in "U" shape on ungreased cookie sheet. Rise, covered, 2 - 2 1/2 hours. Bake 350 degrees, 20 minutes. Remove to racks. Cool and frost.

TOPPING:

1/2 c. confectionery sugar
1 1/2 tbsp. milk
Any flavoring, 1/8 - 1/4 tsp.
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