Danish-Almond Patries
Submitted by lindam
Classic Danish almond pastries shaped into cock’s combs with a buttery almond paste filling. Puffed, golden, and sugar-crusted, these bakery-style treats yield two dozen.
YIELD
2 dozenPREP
30 minCOOK
20 minREADY
90 minThese cock’s comb pastries (hanekamme in Danish) are the real deal. Danish pastry dough gets rolled thin, cut into squares, and filled with a smooth almond paste, butter, and sugar mixture.
Folded over and slashed along the sealed edge, they fan open during baking into that signature comb shape. A generous sugar topping caramelizes into a crackly crust.
They need about 30 minutes to rise before baking, so plan accordingly. But when they come out puffed and golden from the oven, you’ll understand why Danish bakeries have lines out the door.
Baker’s Tips
- Beat the almond paste filling until completely smooth. Lumps will tear through the delicate pastry dough.
- Seal the edges well with egg wash and press firmly. Open seams mean filling escapes.
- The oven temperature drops from hot to moderate during baking. This initial blast of heat is what creates the puff.
- These freeze well after baking. Reheat in a low oven for a few minutes to revive the crispness.
Ingredients
Directions
Almond filling:
Beat the almond paste, butter, and sugar well in a small bowl until smooth and well-blended.
Set aside.
Roll pastry on floured surface to 2 20 x 15 inch rectangles.
Trim edges evenly.
With a sharp knife cut into 12 5 inch squares.
Spoon filling onto center of each square, dividing evenly.
Spread filling slightly parallel to one edge; brush edges lightly with egg; then fold opposite edges over; press edges together to seal.
Make 4 or 5 slits in sealed edge; place on cookie sheet, curving pastries slightly to resemble a cocks comb.
Let rise in warm place until double in bulk, about 30 minutes.
Brush with egg; sprinkle generously with sugar. Place in hot oven (400 F); lower heat immediately to 350℉ (180℃). Bake 20 minutes or until puffed and golden brwown. Remove to wire rack and cool.
Comments
