Copenhagen Recipes

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COPENHAGEN ALMOND



Copenhagen Almond image

Make and share this Copenhagen Almond recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 50m

Yield 25 serving(s)

Number Of Ingredients 13

6 separated eggs
1/2 cup sugar
4 tablespoons orange juice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 1/2 cups ground unblanched almonds
3/4 cup toasted breadcrumb
1/4 teaspoon salt
3/4 lb phyllo dough (pastry sheets)
2/3 cup clarified butter
2 cups sugar
1 cup water
1/2 lemon, juice of

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.

Nutrition Facts : Calories 242.9, Fat 11.5, SaturatedFat 4.1, Cholesterol 63.8, Sodium 173, Carbohydrate 31.6, Fiber 1.4, Sugar 20.9, Protein 4.8

COPENHAGEN



Copenhagen image

Make and share this Copenhagen recipe from Food.com.

Provided by HEBE8853

Categories     Beverages

Time 1m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 2

1 1/2 ounces Bacardi Limon
6 ounces Mountain Dew soda (Regular or Diet will do)

Steps:

  • Mix ingredients in a highball glass two-thirds full of ice.
  • Enjoy.

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RECIPE FOR COPENHAGEN DESSERT | KALOFAGAS.CA
recipe-for-copenhagen-dessert-kalofagasca image

From kalofagas.ca
Reviews 6
Published 2013-12-17
Estimated Reading Time 3 mins
  • Let’s make the syrup first. Add all the syrup ingredients into a medium pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Take off the heat and allow to cool.
  • To make the filling, separate the yolks from the whites into two large bowls. Add sugar to the egg yolks and beat with a hand mixer then add the brandy and continue to mix until creamed.
  • In a third bowl, add the almonds, walnuts, breadcrumbs, semolina, baking powder and cinnamon and blend with a fork.
  • With the bowl of egg whites, add a pinch of salt and beat well with a stand mixer until you have stiff peaks (meringue).
  • Now in increments, add meringue into the cream egg mixture, folding in then add nut mixture. Repeat folding in meringue, nut mixture into creamed egg mix until complete.
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  • Take out of the oven and pour the syrup over the entire dessert with a ladle. When the syrup is done, complete cutting the pieces by cutting through each piece to the bottom.


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