Danish-Almond Patries
Yield
2 dozenPrep
30 minCook
20 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
pastry dough
danish style recipe |
* |
| Almond filling | |||
| 4 | ounces |
almond paste
|
|
| 4 | tablespoons |
butter
softened |
|
| ¼ | cup |
sugar
|
|
| finishing | |||
| 1 | each |
eggs
slightly beaten |
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
pastry dough
danish style recipe |
* |
| Almond filling | |||
| 115.6 | ml/g |
almond paste
|
|
| 6E+1 | ml |
butter
softened |
|
| 59 | ml |
sugar
|
|
| finishing | |||
| 1 | each |
eggs
slightly beaten |
|
| 59 | ml |
sugar
|
|
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.
