Discover the magic of baking with this Traditional Danish Pastry recipe. Its flaky layers and rich almond flavor make it a standout treat perfect for any occasion. Follow along for a delightful baking experience that will warm your kitchen and heart.
All-purpose flour forms the base of our dough, providing structure and texture. Unsalted butter, when cold, creates those delightful flaky layers. Salt enhances the overall flavor without overpowering the sweetness. Cold water helps bring the dough together without melting the butter. Active dry yeast gives the pastry a light rise and delicate texture. Warm milk activates the yeast, while granulated sugar adds a touch of sweetness to the dough. Almond extract enhances the nutty aroma that defines this pastry. Almond paste is the star of the show, offering a rich, sweet, and nutty filling. Finally, powdered sugar adds a finishing touch, dusting the pastry with a light sweetness.
This pastry pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle some melted chocolate over the top before serving. It also makes for an elegant addition to a brunch spread or afternoon tea.
Start by mixing the flour and salt together in a bowl. Add the cold butter in small cubes, mixing until it looks like coarse crumbs. This step is crucial for achieving those flaky layers, so take your time here.
Gradually pour in the cold water until the dough comes together. Shape it into a ball, wrap it in plastic, and let it chill in the fridge for an hour. This rest period helps relax the gluten, making it easier to roll later.
While the dough is chilling, dissolve the yeast in the warm milk and let it sit for about 10 minutes until it looks frothy. This means the yeast is alive and ready to work its magic. Stir in the granulated sugar and almond extract to this mixture.
After the dough has rested, roll it out into a rectangle. Spread the yeast mixture over half of the dough. Fold the dough and roll it out again. This folding process is key to creating layers.
Next, spread the almond paste over the dough. Fold and roll it a final time to incorporate everything beautifully. Shape your dough into a ring or oval and place it on a baking sheet lined with parchment paper.
Let the shaped pastry rise for about 30 minutes. This will give it a lovely, airy texture. Bake it in a preheated oven at 375°F (190°C) for 25-30 minutes until it's golden brown and aromatic.
Once cooled, dust the pastry with powdered sugar. This step not only adds sweetness but also makes the pastry look stunning.
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