Pear And Almond Danish Braid Recipes

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PEAR AND ALMOND DANISH BRAID



Pear and Almond Danish Braid image

This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. If you use pre-ground cardamom, you will likely need less.) The apricot glaze adds a festive shine to the finished pastry, but it is not essential.

Provided by Samantha Seneviratne

Categories     pastries, project

Time 1h

Yield 10 servings

Number Of Ingredients 11

5 tablespoons/71 grams unsalted butter, at room temperature
2 tablespoons/30 grams packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups/380 grams diced pear (from 2 to 3 firm Bosc pears)
1/3 cup/52 grams raw almonds
3 tablespoons/21 grams confectioners' sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added (see recipe)
1 large egg, lightly beaten
1/4 cup/80 grams apricot preserves, for glaze (optional)

Steps:

  • To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
  • Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
  • On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
  • Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
  • Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
  • Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
  • Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
  • Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
  • Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 9 grams, TransFat 0 grams

DANISH DOUGH



Danish Dough image

This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.

Provided by Samantha Seneviratne

Categories     breakfast, brunch, pastries, project

Time 6h30m

Yield Enough for 9 or 10 small pastries, or 1 large braid

Number Of Ingredients 7

1 1/2 cups/6 3/4 ounces/192 grams bread flour, plus more for the work surface and the rolling pin
2 tablespoons/24 grams granulated sugar
2 teaspoons/6 grams active dry yeast
3/4 teaspoon/3 grams kosher salt
14 tablespoons/198 grams cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup/60 milliliters cold whole milk

Steps:

  • Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
  • In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
  • Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
  • On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram

DELICIOUS ALMOND BRAIDS



Delicious Almond Braids image

Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 2 braids (6 servings each).

Number Of Ingredients 11

1 package (7 ounces) almond paste
1/2 cup butter
1/2 cup sugar
1 large egg, room temperature
2 tablespoons all-purpose flour
1 package (17.3 ounces) frozen puff pastry, thawed
GLAZE:
3/4 cup plus 1 tablespoon confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.

OLD-FASHIONED ALMOND PEAR CAKE



Old-Fashioned Almond Pear Cake image

Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

4 cups sliced peeled fresh pears
1/4 cup finely chopped crystallized ginger
1/4 cup lemon juice
4 eggs
3/4 cup confectioners' sugar
1/2 cup butter, melted
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sliced almonds

Steps:

  • In a large bowl, combine the pears, ginger and lemon juice; set aside., In another bowl, beat the eggs, confectioners' sugar, butter and extract until blended. Combine flour and baking powder; gradually beat into egg mixture until blended. Stir in pear mixture., Transfer to a greased 9-in. springform pan; sprinkle with almonds. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

Nutrition Facts : Calories 343 calories, Fat 16g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 171mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 6g protein.

D'ANJOU PEAR AND ALMOND TARTS



d'Anjou Pear and Almond Tarts image

I don't have a real sweet tooth so I wanted to make a dessert that wasn't too decadent. We love these tarts because they're just enough sweet with that unique pear taste and the crunch of almonds, a lot like apple pie. For those of you who make your own pie crust, it will make them that much better! I think these would pear well with your favourite cup of tea or a bubbly glass of Prosecco. Enjoy!

Provided by CoachJen

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 18

Number Of Ingredients 7

18 (3 inch) unbaked tart shells
7 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon pear-flavored white balsamic vinegar
1 teaspoon ground cinnamon
3 large ripe d'Anjou pears - peeled, cored, and diced
3 tablespoons chopped almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
  • Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
  • Bake in the preheated oven until golden, about 45 minutes.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 29.7 g, Cholesterol 3.7 mg, Fat 8.3 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.4 g, Sodium 101.2 mg, Sugar 13.7 g

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