Ever wish you could bake your own fresh, hot morning danish at home? With this recipe, now you can! It’s pretty easy to make and ends up looking a lot like the danish you get from the corner bakery.
This pastry bakes up buttery and flaky and really tender. You can top it with almost any jam you like. I used a thin layer of cream cheese topped with a store-bought apricot jam on one and homemade strawberry-lavender jam on the other.
The combinations of flavors are endless, just use what you like! Here is how you can make your own:
You can find the entire recipe here. Start by toasting 1/2 cup sliced almonds until browned and fragrant. You can do this in the oven or on the stove top. Set toasted almonds aside.
Line a 18″ x13″ half-sheet pan with parchment or silpat. Set aside. Preheat oven to 350 degrees.
First Layer: Cut one stick of cold butter into cubes. Keep butter in fridge until ready to use.
In the bowl of a food processor combine the flour and butter. Pulse until crumbly.
Add water and process until a dough comes together. Remove dough from processor and divide into two equal pieces.
Wet your hands and form the dough into two log approximately 10″ x 3″ on the prepared sheet-pan. Turn pan so that the logs are next to each other running the length of the 13″ sides. This gives at least 6″ in between each log. Set pan aside.
Second Layer: In a medium sauce pan boil together the water and butter until the butter is melted.
Add the flour and stir with a spoon until the mixture thickens and pulls away from the sides of the pan.
Transfer batter to the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for around a minute to cool the batter.
Add the eggs, one at a time, incorporating completely before adding the next egg.
Mix in almond extract. Divide batter in half and spread each half completely over each log of dough on pan.
Make sure to come down the sides of the dough logs and cover completely with the batter. Bake in preheated oven for 50 to 60 minutes, or until deep golden brown and puffed. Remove from oven and transfer to wire rack.
Icing: mix together powdered sugar, vanilla or almond extract and enough milk or water to create a drizzlable icing.
Spread jam over tops of each warm pastry. I used some cream cheese topped with apricot jam on one and strawberry jam on the other.
Sprinkle with the toasted almonds and drizzle icing over top. Cut into strips and serve. Keep covered in an air tight container on the counter top.
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