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Danish Pastry with Almond Filling
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup almond paste
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 egg white
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Instructions
- In a small bowl, dissolve 1 package of active dry yeast in 1/4 cup of warm water. Let it stand for 5 minutes.
- In a large bowl, cream 1/2 cup of softened butter and 1/4 cup of sugar. Add the dissolved yeast, salt, sour cream, and 1 egg. Mix well.
- Gradually add 2 cups of all-purpose flour to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle.
- For the almond filling, in a small bowl, combine 1/2 cup of almond paste, 1/4 cup of sugar, 1/4 cup of softened butter, 1 egg white, and 1/2 teaspoon of almond extract. Mix well.
- Punch down the dough and divide it in half. On a lightly floured surface, roll each portion into a 12x6-inch rectangle. Spread almond filling down the center of each rectangle.
- Fold long sides of dough over filling; pinch seams to seal. Place seam side down on a greased baking sheet. With a sharp knife, make diagonal cuts 1 inch apart on both sides of filling.
- Cover and let rise in a warm place for 30 minutes. Preheat oven to 375°.
- Brush pastries with water; sprinkle with sliced almonds. Bake for 18-20 minutes or until golden brown. Cool on a wire rack.
- For the glaze, combine 1/2 cup of confectioners' sugar, 1/2 teaspoon of vanilla extract, and enough milk to achieve desired consistency. Drizzle over pastries.
Danish pastry with almond filling, also known as "almond kringle," has a rich history dating back to the 19th century in Denmark. This delectable treat is believed to have been inspired by Viennese bakers and has since become a beloved staple in Danish cuisine. The pastry is characterized by its flaky, buttery layers and sweet almond filling, often topped with a light glaze and sliced almonds for added texture. Renowned Danish chefs and bakeries, such as Ole & Steen in Copenhagen, have perfected the art of crafting these pastries, using traditional techniques and high-quality ingredients. The key to a perfect almond-filled Danish pastry lies in achieving the ideal balance of buttery richness and sweet almond flavor, creating a melt-in-your-mouth experience. For those seeking the best almond-filled Danish pastries, a visit to Copenhagen's bakeries is a must. However, for home bakers, mastering the lamination process for the pastry dough and using premium almond paste are crucial steps in creating an authentic and delicious almond-filled Danish pastry. Whether enjoyed with a cup of coffee for breakfast or as a delightful dessert, this pastry continues to captivate food enthusiasts with its irresistible taste and flaky texture.
50 min
12
280 calories
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