Copenhagen Almond Recipes

COPENHAGEN ALMOND

Steps:

• Beat egg yolks with the sugar mixture until mixture is very thick.
• Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs.
• Beat egg whites with salt until stiff, but not dry and fold into the almond mixture.
• Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter.
• Turn almond mixture into the pan and cover with remaining buttered pastry sheets.
• Make four long slits in the first 3 pastry sheets with a sharp knife.
• Bake in a moderate oven for about 45 minutes.
• Allow to cool.
• In a saucepan boil sugar, water, and lemon juice for 10 minutes.
• Pour hot syrup over almond pie.
• When cold, cut into squares.
• Makes 24-28 pieces.

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.

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 DANISH PUFF

Steps:

• Heat oven to 350ºF.
• Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
• Sprinkle 2 tablespoons water over mixture; mix with fork.
• Gather pastry into ball; divide in half.
• Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
• Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
• Quickly stir in almond extract and 1 cup flour.
• Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
• Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
• Spread with Creamy Almond Glaze; sprinkle with almonds.
• Creamy Almond Glaze:
• 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
• Mix all ingredients until smooth and spreadable and glaze the Danish puff.

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.