HAZELNUT PASTRIES:
1 quantity of basic Danish pastry, see basic recipe
hazelnut filling:
1 cup
toasted hazelnut
¼ cup sugar
3 tbsp. rum
½ tsp.
almond extract
1 egg white
glaze:
¼ cup
powdered sugar, sifted
1 to 2 tsp.
rum
egg wash
Divide Danish pastry dough into 2 pieces. Roll each
piece into 22 x 9-inch rectangle. Put on baking sheet and refrigerate 15 minutes.
Meanwhile, mix filling ingredients well together; then
spread mixture over one dough rectangle. Cover with second rectangle. Press
edges together to seal.
Cut long side of dough into 1-inch wide pieces. Make a
3-inch long slit near one end of each piece. Twist the other end before pulling
it through opening. Transfer cut pastries to baking sheets. Cover with towel and
let rise in a warm place for 30-60 minutes to double in bulk.
Preheat oven to 425 degree F. Brush pastries with egg
wash and bake 15 minutes or until golden. Transfer to cool on racks.
Make glaze by combining powered sugar with rum.
Drizzle glaze over hot pastries.
ROOSTER COMBS DANISH PASTRIES:
1 quantity Danish pastry, see recipe
almond filling:
½ cup ground
almonds
½ egg,
beaten
3 tbsp.
sugar
1-2 drops
almond extract
beaten egg
2 tbsp. sugar
Roll out pastry to an oblong 3½-inch in width and divisible
by 5 inches in length. Mix filling
ingredients together; then place it in a line just below the middle of the
length of the pastry. Brush the bottom edge with beaten egg. Fold pastry over,
seal edges well. Cut pastry into 5-inch pieces. Make 5 incisions along the outer
edge of each piece and bend the pastry into a rooster-comb shape. Place pastries
on greased baking sheet. Cover and let rise in a warm place for 30-60 minutes.
Preheat oven to 425 degrees F. Glaze pastries with
beaten egg and sprinkle with sugar. Bake
20 to 25 minutes.
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