A lovely danish usually made for special occasions since it does take a lot of time to make (chilling). This recipe comes from "Cooks Country" magazine.
In a small bowl, combine filling ingredients until well mixed; set aside.
Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
Stir in sour cream so that it forms a dough.
Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
Repeat with other half.
Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
Cool 30 minutes.
Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
Drizzle glaze over danish and let set for 10 minutes.