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How To make Danish Almond Crescent Ring
1/4 cup sugar
3 tablespoons butter or margarine
softened
3 1/2 ounce tube almond paste :
broked in pieces
8 ounce can Pillsbury Refrigerated Crescent Rolls
1 egg -- beaten
2 teaspoons sugar
1/4 cup sliced almonds
Heat oven to 375 F. Lightly grease cookie sheet. In small bowl using fork, combine sugar, margarine and almond paste; mix well. Set aside. Unroll dough into 2 long rectangles; overlap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out to 16x8" rectangle; cut lengthwise into three equal strips. Place 3 tablespoonfuls filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap sides of dough over filling; firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips. Form braid into ring; opinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds. Bake at 375 F. for 15-22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm. 8 servings. Per serving; 250 calories, 5 g protein, 24 g carbohydrate, 15 g fat, 35 mg cholesterol, 290 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p.44 Submitted by Lynette Theodore, Friendship, WI MC formatting by bobbi744@acd.net ICQ#2099532
How To make Danish Almond Crescent Ring's Videos
Dutch Almond Paste Filled Pastry | Amandelstaaf Recept
Today I have another Dutch pastry recipe for you. We will learn how to make Dutch almond paste-filled pastry log. In Dutch they’re called amandelstaaf or banketstaaf. What is Amandelstaaf? Amandelstaaf is a delicious traditional Dutch pastry, consisting of an outer layer of puff pastry with an almond flavored paste, similar to marzipan. These almond filled pastries are sold around the Dutch holiday sinterklaas. You can find these Dutch almond banket in different letters or shaped in a log.
This Dutch pastry with almond paste, banketstaaf pastry is delicious served warm or can be eaten cold as well. Amandelstaaf are super easy to make at home and they don't require much ingredients. I will teach you how to make the almond paste filling from scratch!
Let's get started! (づ。◕‿‿◕。)づ
????Written Recipe????
???? Ingredients used in this video:????
Almond Flour
Sliced Almonds
???? Products used for Cooking & Baking ????
Pastry Mat
Baking sheet
Cooling Rack
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Chapters
0:00 PY's Kitchen Intro
0:20 Ingredients
0:26 Almond Paste
2:12 How To Shape Almond Log
4:19 Prepare For Baking
5:06 Baking
5:28 Plating Amandelstaaf
6:06 PY's Kitchen Ending
#Amandelstaaf #AlmondPastry #Banket #Pastry #DutchPastry #DutchRecipe #AlmondPaste #Banketstaaf #AlmondLog #AlmondBanket #Marzipan #Marsepijn #AlmonfRoll #PYsKitchen
Christmas Tea Ring with Raspberry Cream Cheese Filling
It's a delicious Christmas miracle! This Christmas Tea Ring with Raspberry Cream Cheese Filling can be made with homemade brioche OR crescent dough, and you can fill it with anything you want!
Recipe here:
How to Make Chocolate Almond Croissant Ring
INGREDIENTS
1 package (2 sheets) puff pastry dough, defrosted
1 cup almond flour
3 tablespoons all-purpose flour
1/2 cup granulated sugar
2 large eggs
Pinch of salt
4 tablespoons unsalted butter, room temperature
1 cup grated chocolate
INSTRUCTIONS
Preheat oven to 400 degrees.
In a food processor, add almond flour, all-purpose flour, granulated sugar, eggs, salt and butter. Pulse until combined and smooth. This is your almond paste, or “frangipane”.
Make sure puff pastry is very cold. Place one sheet of puff pastry halfway on top of another sheet. Spread frangipane on half of the pastry and sprinkle with 1/2 of the chocolate flakes. Roll up exposed filling and turn dough over. Repeat the filling process and roll up dough. We want to create an S-shape with the pastry.
Cut dough into 6 even pieces. Place each piece into a well-greased 9-inch cake pan in a circular wreath shape. Make sure the dough is touching slightly. Place in the freezer for 10 to 15 minutes if dough becomes too soft. Bake for 35 to 40 minutes. Enjoy!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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How To Make Almond Cream - A Simple and Delicious Recipe for Tarts and Pastries
Almond Cream is a versatile staple in the pastry kitchen. I'm going to show you the steps in preparing this simple and versatile recipe. It is made with equal parts of sugar, butter, almonds, and eggs with a bit of flour or cornstarch as well. It is used for a multitude of pastry and dessert applications such as croissants aux amandes and in making Crème Frangipane. It is also used to fill galette des rois, pithiviers and frangipane tarts.
Note: Almond cream cannot be consumed raw. It is meant to be baked.
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Almond Cream
250g unsalted butter
250g almonds
250g icing sugar
50g all purpose flour OR 30g cornstarch
5 eggs
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry