Almond Danish Pastry


Almond Danish Pastry
Almond Danish Pastry
Print Recipe
Last summer at The Blue Ridge Farmers Market, I would get up at 2:30 am every Saturday morning to make these delicious pastries. It was one of the most popular Danishes I sold. These are so delicious and very easy. You don't need to buy a can of almond filling when this recipe is so easy.
Almond Danish Pastry
Print Recipe
Last summer at The Blue Ridge Farmers Market, I would get up at 2:30 am every Saturday morning to make these delicious pastries. It was one of the most popular Danishes I sold. These are so delicious and very easy. You don't need to buy a can of almond filling when this recipe is so easy.
Ingredients
Pastry
Egg Glaze
Servings:
Instructions
  1. To make the almond filling, process the almonds and confectioners' sugar together until finely ground. Add the butter, pulse again, then the almond extract and 2 tablespoons of egg white.
  2. Roll out the pastry into a big square and cut into thirds horizontally. Then cut in half down the middle, giving you 6 rough squares. Take each square and put a tablespoon of the almond mixture - which you've shaped roughly into a sausage - onto the pastry at a diagonal. Bring up the opposite corners and pinch together, then flatten the pastry slightly. (I made various shapes)
  3. Place on a parchment-lined baking sheet and brush with the egg glaze. Leave them to rise until they double in size, about 1 ½ hour. (I did this with one batch, but they came out HUGE, so the other batch I popped into the oven straightaway and they kept their shape.)
  4. Preheat the oven to 350˚F. Cook for 15 minutes or until puffy and beautifully golden brown.
  5. To make a glaze (optional), combine ½ cup confectioners' sugar with 1 to 2 tablespoons warm water and drizzle over the cooled almond Danish.
Share this Recipe
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Almond Danish Pastry
Print Recipe
Last summer at The Blue Ridge Farmers Market, I would get up at 2:30 am every Saturday morning to make these delicious pastries. It was one of the most popular Danishes I sold. These are so delicious and very easy. You don't need to buy a can of almond filling when this recipe is so easy.
Almond Danish Pastry
Print Recipe
Last summer at The Blue Ridge Farmers Market, I would get up at 2:30 am every Saturday morning to make these delicious pastries. It was one of the most popular Danishes I sold. These are so delicious and very easy. You don't need to buy a can of almond filling when this recipe is so easy.
Ingredients
Pastry
Egg Glaze
Servings:
Instructions
  1. To make the almond filling, process the almonds and confectioners' sugar together until finely ground. Add the butter, pulse again, then the almond extract and 2 tablespoons of egg white.
  2. Roll out the pastry into a big square and cut into thirds horizontally. Then cut in half down the middle, giving you 6 rough squares. Take each square and put a tablespoon of the almond mixture - which you've shaped roughly into a sausage - onto the pastry at a diagonal. Bring up the opposite corners and pinch together, then flatten the pastry slightly. (I made various shapes)
  3. Place on a parchment-lined baking sheet and brush with the egg glaze. Leave them to rise until they double in size, about 1 ½ hour. (I did this with one batch, but they came out HUGE, so the other batch I popped into the oven straightaway and they kept their shape.)
  4. Preheat the oven to 350˚F. Cook for 15 minutes or until puffy and beautifully golden brown.
  5. To make a glaze (optional), combine ½ cup confectioners' sugar with 1 to 2 tablespoons warm water and drizzle over the cooled almond Danish.
Share this Recipe
Powered byWP Ultimate Recipe