Key Lime Danish Pastries

6 1/4 cups all purpose flour

1 1/2 cups granulated sugar

2 pkg dry active yeast

1 1/2 tsp salt

1 cup water

1 cup milk

1/2 cup butter or margarine

1 egg

1 8 oz pkg cream cheese, softened

1/2 tsp finely shredded lime peel

1 tbsp lime juice

1/2 cup sifted powdered sugar

1 tsp butter or margarine, melted

Combine 2 cups of flour, 1/2 cup of granulated sugar, yeast, and salt; set aside.

In a saucepan combine water, milk and 1/2 cup margarine. Heat and stir just

till warm (120-130 degrees) and butter is almost melted. Add to flour mixture;

add egg. Beat for 30 seconds, scraping bowl. Beat for 3 minutes. Stir in as much

remaining flour as you can. Turn dough out onto a lightly floured surface. Knead

in enough remaining flour to make a moderately stiff dough that is elastic. (6-8

minutes total.) Shape into a ball. Place in a greased bowl. Cover; let rise in a warm

place till double (about 1 hour). Punch down. Turn out onto a floured surface.

Divide in half. Cover, let rest for 10 minutes. For filling, combine cheese, peel,

2 tbsp juice, and 1/2 cup granulated sugar. For icing, combine powdered sugar,

1 tablespoon juice, and 1 tsp margarine or butter. Set aside. On a floured surface,

roll each portion of dough into a 14" x 9" rectangle. Top each with 1/4 cup sugar.

Roll up from a long side; seal seams. Cut into 12 slices; arrange 2 inches apart

on a lightly greased baking sheet. Make indentations; fill with a scant tablespoon of

filling. Repeat with remaining dough, sugar and filling. Bake in a 375 degree oven for

18-20 minutes or till golden. Let stand 2 minutes; top with icing. Serve warm. Makes 24.