Almond And Cardamom Pastry Iranian Baglawa Food

EASY DANISH ALMOND PASTRIES

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.

ALMOND AND CARDAMOM PASTRY - IRANIAN BAGLAWA

Steps:

• Preheat oven to 350.
• Mix almonds, sugar and cardamom.
• Divide into 3 pieces.
• Brush baking dish with melted butter.
• Place filo pastry into baking dish and brush with butter. Repeat twice.
• Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
• Spread with one portion of the nut mixture and cover with 2 sheets of filo brushed with butter.
• Spread with one portion of the nut mixture and cover with 3 sheets of filo brushed with butter.
• Cut into diamond shapes.
• Bake 35-40 minutes until golden brown.
• Combine sugar and water in saucepan and boil rapidly for 15-20 minutes. Add lemon juice and cardamom. After 10 minutes remove from heat.
• Remove pan from oven. Add rose water to warm syrup and our slowly an evenly over the hot baglawa.
• Leave for several hours then run a knife through the triangle to loosen the edges so that you can remove them from the baking dish.