Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Pastries:
3sheets puff pastry
1cupalmond cream
1cuplemon curd
1egg
1tbspmilk or cream
Powdered sugar
Almonds
For the Almond Cream
¼cupbuttersoftened
4ozalmond paste
¼cpowdered sugar
2eggs
½tspalmond extract
3tbspflour
Instructions
Make the Almond Cream
Beat together the butter, almond paste and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the almond extract and mix in. Add the flour 1 tablespoon at a time, beating well after each tablespoon.
Make the Pastries
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Working with one sheet of puff pastry at a time, open it on a lightly floured board into a square. Cut the large square into four smaller squares. Use one sheet of puff pastry for each shape of Danish Pastry
Pinwheel Pastries
Make four pinwheel pastries by making four diagonal cuts in each small square from the points of the square to the center, stopping ¼ “ from the center so you don’t cut all the way through.
Use a fork to pierce the uncut center a few times.
Make an egg wash by whisking together the egg with a tablespoon of cream or milk.
Brush the cut square with the egg wash and make a pinwheel by bringing one corner of each triangle in to the center. Press the pastry down. Place a teaspoonful of lemon curd (or jam) in the center of the pinwheel.
Brush the pastry with the egg wash again.
Bake on the prepared sheet for 20-25 minutes or until puffed and browned.
Square Pastries
Cut ¼” angle inside the square on two sides. Repeat on the other side. Do not cut a full square. Leave the pastry attached on two sides.
Brush the pastry with the egg wash. Lift one outer side of the square over to the other side, making a frame around the square, repeat on the other side. Use a fork to piece the inside of the frame all over. Spread almond cream, lemon curd, jam or a filling of your choice inside the frame. Brush the pastry with the egg wash again.
Bake on the prepared sheet for 20-25 minutes until puffed and brown.
Danish Pockets
Cut four small squares in each square leaving them joined together in the middle of the pastry. Brush the pastry with egg wash. Place ½ tsp almond cream in the center of each small square. Fold each square over the almond cream making a triangle which joins in the center. Press down in the center to join and place a teaspoon of lemon curd or jam in the center. Brush the pastry with the egg wash.
Bake 20-25 minutes until puffed and brown
Cool pastries on rack.
Decorate pastries with additional jam, fresh fruit, almonds, etc. Dust the finished pastries with powdered sugar.