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Almond Danish Pastry
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract
Instructions
- In a small bowl, dissolve the yeast in warm water. In a large bowl, cut the butter into the sugar, salt, and yeast mixture. Stir in the sour cream and egg. Gradually add flour to form a soft dough.
- Turn onto a floured surface; knead 8-10 times. Roll into a 12x9-in. rectangle. Fold into thirds. Roll into a 12x9-in. rectangle; fold into thirds again. (Dough will be very soft.) Cover and refrigerate for 2 hours or overnight.
- Punch dough down. Turn onto a lightly floured surface; roll into a 12x9-in. rectangle. Cut into twelve 3-in. squares. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 375°. Sprinkle with almonds. Bake until golden brown, 15-20 minutes. Remove from pans to wire racks to cool.
- In a small bowl, combine powdered sugar and almond extract; drizzle over pastries.
The history of Danish pastry dates back to the 19th century when Austrian bakers, who were skilled in creating flaky, buttery pastries, settled in Denmark. The Danes then added their own twist, incorporating extra almonds on top for a delightful crunch and nutty flavor. This delectable treat gained popularity and became a staple in Danish bakeries and households. Today, the best versions of Danish pastry with extra almonds can be found in Copenhagen, particularly in traditional bakeries like Lagkagehuset and Juno the Bakery. The key to perfecting this pastry lies in the delicate balance of buttery layers and the generous sprinkle of almonds on top.
50 min
12
280 calories
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