EASY DANISH ALMOND PASTRIES
If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.
Provided by Lance F
Categories Bread Yeast Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
- Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
- Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
- Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
- Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
- Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g
ALMOND CREAM-PUFF RING
This recipe is so easy to make, but your guests will think you spent all day in the kitchen! Delicious! Make about 3 hours before serving.
Provided by SYNCHORSWIM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.
- In 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.
- Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.
- To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.
- To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 26.7 g, Cholesterol 136.9 mg, Fat 24.5 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 14.6 g, Sodium 320.2 mg, Sugar 13.6 g
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