Danish Almond Filling Food

DANISH ALMOND PUFF

Steps:

• Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
• Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
• To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

DANISH - ALMOND FILLING

Steps:

• Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbl of the beaten egg white.
• Process until mixed.
• Stor in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

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.

DANISH ALMOND KRINGLE

Steps:

• In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
• In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
• Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
• To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
• Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
• Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

DANISH BRAID

Steps:

• Danish Dough: Pour water into a large bowl, sprinkle over.
• yeast and let soften for a minute.
• Add milk, egg, sugar and salt.
• Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
• Empty contents of food processor into the bowl with the yeast mixture.
• Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
• Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days).
• Lightly flour work surface, turn the dough out and lightly flour the dough.
• Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16".
• Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24".
• Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square.
• Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
• Dough can be frozen for 1 month.
• Thaw in refrigerator overnight.
• Danish-almond filling: Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbsp of the beaten egg white.
• Process until mixed.
• Store in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.
• Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
• Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
• (Can be done in microwave) Stir in lemon juice.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for 1 week.
• Danish Braid assembly: Divide Danish dough in half.
• Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
• Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough.
• Top with some of the cream or almond filling.
• Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds.
• Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
• About 30 minutes.
• Preheat oven to 400°F.
• Bake in center of oven for 15-20 minutes until golden.
• Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
• Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
• Squeeze squiggles of glaze over pastry and allow to set.
• Serve.
• Notes: you can use other Danish fillings as well.
• Such as:.
• Danish- Cream Cheese Filling (recipe #54153).
• Danish-Prune Filling (recipe #54152).
• Danish-Confectioners Cream filling (recipe #54151).
• Danish-Apricot Filling (recipe #54150).

DANISH PASTRY BRAID

Steps:

• Quick Method Danish Pastry:
• Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
• In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
• Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
• Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
• Wrap and chill the dough 30 minutes or as long as overnight.
• To make the Danish Pastry Braid:
• Cover two baking sheets with parchment paper or lightly grease and flour them.
• Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
• To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
• Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
• Preheat the oven to 400ºF.
• Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
• To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
• Bake about 15 minutes or until golden.
• Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

DANISH DELIGHTS - ANY FRUIT, PIE FILLING OR ALMOND

Steps:

• Beat cream cheese, cottage cheese (if using) and sugar until smooth in a mixer. Add egg, lemon peel, lemon juice and vanilla. Beat until well blended.
• If using dried fruit, fold it into the cream cheese mixture. If using fresh fruit, jam or pie filling, hold it aside.
• If using Pillsbury rolls, open crescent rolls. Do not unroll, just slice into 8 pieces. If you made your own, shape into 8 rounds.
• Place on silpat. Press in the center to make a depression for the cream cheese and fruit/filling or jam.
• Place 1/8th of the mixture in the center of each. If using fresh fruit, pie filling or jam, spoon some on top of that in the center of each.
• If using nuts, sprinkle on top now.
• Bake for 15-20 minutes or until golden brown.
• Remove fro oven and place on a cooling rack for about 15 minutes.
• Mix butter and confectioners' sugar. Then add milk and mix to make icing.
• Drizzle over each danish.

DANISH PASTRY WITH FILLING VARIATIONS

Steps:

• FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
• In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
• Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
• Prepare the filling of your choice (below).
• Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
• Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
• Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
• Spread half the filling in a 2-inch strip down the length of each dough strip.
• Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
• Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
• Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
• Preheat the oven to 375°F.
• Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
• Makes four 12-inch-long pastries.
• FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
• FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
• In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
• FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.

ALMOND DANISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.