Danish Diamonds Recipes
EASY DANISH ALMOND PASTRIES
If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.
Provided by Lance F
Categories Bread Yeast Bread Recipes
Time 1h
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g
DANISH DIAMONDS
Steps:
- Combine unsalted butter and 1 cup sugar in large bowl. Using wooden spoon, stir mixture until well combined. Whisk eggs and whipping cream in small bowl to blend. Gradually mix egg mixture into butter mixture. Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. Add to butter mixture and mix until soft dough forms. Divide dough into 4 pieces. Wrap each dough piece tightly in plastic; flatten each into disk. Refrigerate dough pieces overnight.
- Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch. Cut dough into 2-inch-wide strips. Cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. Cut 1 1/2-inch-long lengthwise slit in center of each diamond. Gently push one end of one pastry corner through slit and gently pull end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Gather scraps, reroll and cut out additional diamonds. Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
- Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350°F. Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes. Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.
- Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat. (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.)
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5/5 (30)Category Breakfast
- To help guarantee success, I recommend reading through the recipe, watching the video tutorial, and reading the explanations below this recipe. (All answer many FAQs.) Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
- Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
- Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
- Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
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