Danish Delights Any Fruit Pie Filling Or Almond Food

EASY CHERRY DANISH RECIPE

Steps:

• Preheat oven to 375°F. Spray muffin pans with nonstick cooking spray.
• Open the can of biscuits and slice each in half (like you're cutting a hamburger bun).
• Flatten each biscuit half with your fingers, then press each into the bottom and up the sides of each muffin cavity.
• Fill each with about 2 tablespoons of pie filling.
• Bake for 15-25 minutes, or until the biscuits are golden and puffy. Cool 10 minutes in pan then use a butter knife to help you remove the danish from the pan. They should pop right out. Cool completely before frosting.
• To make frosting: Whisk powdered sugar with extract and 1 tablespoon heavy whipping cream. Add more cream as needed for drizzle consistency. Drizzle over danish.Store loosely covered in the refrigerator for up to 3 days or freeze for up to 2 months.

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 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 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 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 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.