Thursday, 30 January 2014

Almond danish pastries

Delicious pastry filled with soft almond and marzipan filling, drizzled with icing- perfect for breakfast or lunch!

  • 1/2 portion of danish pastry from this recipe (if using all of the dough, double the ingredients for the filling)
For the filling:
  • 140g ground almonds
  • 90 marzipan
  • 40g caster sugar
  • 5 tbsp double cream
  • 1/2 tsp vanilla extract
  • 1 egg white
  • 1 cup icing sugar
  • about 2 tbsp boiling water

On a lightly floured surface roll out the dough to about 0,5cm thick and cut into 6 rectangles.

To make the filling mix all of the ingredients in a bowl.  Roll the filling into 6 little 'sausages' and place one on each rectangle.  Fold.

Leave to rise for about an hour, or until doubled in size.  Bake in a pre-heated oven at 180C for 15-20 minutes.

To make the icing mix icing sugar with boiling water, if too thick add more water if too thin- more icing sugar. Decorate.


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