PASTRIES & VARIATIONS: This is a simple but delicious way to fill and make use of the basic Danish pastry dough.

DANISH PASTRY--CARTWHEELS:

 

 

 

1 quantity Danish pastry, see posted basic recipe                               

almond filling:

    1/2 cup ground almonds,                                        

    ½ an egg

    3 tbsp. sugar                                                                       

    1 to 2 drops almond extract

1/3 cup raisins                                                                        

¼ cup sliced almonds

beaten egg for glazing

 

 

  

Roll out Danish pastry dough to a large oblong, 9 by 14-inches in size, and transfer to a baking sheet. Refrigerate 30 minutes..

 

Combine filling ingredients together. Spread filling on pastry; then sprinkle raisins on top. Roll pastry up like a jelly roll. Use a sharp knife to cut roll into pieces, each about 1/4-inch thick.. Arrange pieces on a greased baking sheet. Cover with towel and leave to rise in a warm place for 30-60 minutes to double in size.

 

Preheat oven to 425 degrees F. Glaze pastries with beaten egg and sprinkle with sliced almonds. Bake for 20 to 25 minutes.







ALMOND CRESCENTS--Use the same almond filling as above:

Mix filling ingredients together until smooth. Set aside.

 

Roll out dough to a large round, 1/8-inch thick. Cut into triangles approximately 3-inches wide along the bottom. Place a teaspoonful of filling at the bottom. Roll up loosely from the bottom toward the apex. Shape into crescents.  Place on greased baking sheet. Cover and leave to rise in a warm place for 20 to 30 minutes.

 

Preheat oven to 425 degrees F. Brush pastries with beaten egg and bake for 20 to 25 minutes.