Decadent and elegant, but not as hard to make as you'd think!
Yields 1 dozen pastries
1 recipe danish dough
Filling:
1 1/4 cups coarsely ground almonds
1/2 cup icing sugar
1 tbsp plus 1 tsp milk
1 egg yolk
Topping:
1 beaten egg for egg wash
1/3 cup sliced almonds
Glaze:
1 cup icing sugar
1 tsp almond extract
1 tbsp plus 1 tsp half & half cream
- Preheat oven to 375F.
- Roll danish dough until it is approximately 13”x19”. Cut into 8 rectangles.
- Cut sides into 1/2” strips (as in photo), cutting the bottom strip off.
- Egg wash just the strips and place 1/8 of the filling in the centre of each rectangle.
- To braid the danish fold the strips over the filling, alternating each side one by one (see photo below).
- Place danishes on a parchment lined sheet pan about 3 inches apart. Place in a warm area to proof for about 30 minutes.
- Once proofed brush the tops with egg wash and sprinkle with sliced almonds.
- Bake for around 12 minutes, making sure the bottoms don’t get too brown.
- While the danishes are baking combine the ingredients for the glaze.
- Remove danishes from oven and let sit for a few minutes before transferring to a wire rack to cool. Once cooled drizzle with glaze and serve!
![](https://bakingapart.com/content/images/2020/11/EC4621BA-5B72-452E-98E4-BBDC88642F14_1_201_a.jpeg)
![](https://bakingapart.com/content/images/2020/11/AC79549A-0076-4EC6-8D30-F8F23DD1454B_1_201_a.jpeg)
![](https://bakingapart.com/content/images/2020/11/F6A07C29-5DFD-40BC-8DA9-38F651D5B06B_1_201_a.jpeg)
![](https://bakingapart.com/content/images/2020/11/629DE8E2-528A-448F-B76A-CB903D4DF2C3_1_201_a.jpeg)
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