Almond Danish Pastry

Almond Danish Pastry

If you follow me on Twitter, (if you don't already, click here to start following me!) you may have read that I'm going to Denmark next week. Not quite a relaxed vacation enjoying nothing but Danish hygge, but it's an actual business/school trip. Nevertheless, I'm extremely excited and I'm surfing the web like a Dansk lunatic reading everything I possibly can about Danish culture and retweeting everything on Twitter. The conclusion is pretty much this: Denmark is the happiest place on earth, topping every happiness report. Not Disneyland. Bummer.

And for me, one of the biggest sources of happiness is food, so I reasoned that the Danes must have amazing food. The world's best restaurant is situated in Copenhagen, Noma. And one of my alltime favorite pastries comes from Denmark; Danish Pastry of course. And that is what I'm showing you today. I wanted an authentic Danish recipe and it turned out that (once again) all I needed to do is turn to Nigella Lawson, who borrows a recipe from Danish chef Beatrice Ojakangas.

The pastry dough is made with a processor: quick, easy & no-mess. Beatrice says; "Don't think you're cheating by taking the fast track - this is the way it's done these days all over Denmark." These almond Danish pastries were amazing! Flaky, buttery & all around perfect! Rating: 5 out of 5.

Almond Danish Pastry

Processor Danish Pastry: Nigella Lawson - How To Be A Domestic Goddess

- ¼ cup warm water
- ½ cup milk, at room temperature
- 1 large egg, at room temperature
- 2 ¼ cups white bread flour (I used all-purpose flour)
- 1 package, ¼ ounce rapid-rise yeast or 1 tablespoon fresh yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold, cut into thin slices

- Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Put aside. Put flour, yeast, salt and sugar in a food processor and give a quick whizz, just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visible chunks of at least ½ inch. Empty the contents of the food processor into a large bowl and quickly add the contents of the jug. Fold the ingredients together, but don’t overdo it; expect to have a gooey mess with some butter lumps pebbled through it. Cover the bowl with plastic wrap, put in the fridge and leave overnight or up to 4 days.
- To turn it into pastry, take it out of the fridge, let it get to room temperature and roll it out to a 20-inch square. Fold the dough square into thirds, like a business letter, turning it afterwards so that the closed fold is on your left, like the spine of a book. Roll out again to a 20-inch square, repeating the steps above 3 times. Cut in half, wrap both pieces and store in the fridge for 30 minutes before using, or the freezer to store.

Almond Danish: Nigella Lawson - How To Be A Domestic Goddess

- half quantity of Danish Pastry (I doubled the ingredients written below and used the entire Danish pastry dough)
- ½ cup + 2 tablespoons (5 ounces) blanched almonds, toasted (I used ground almonds)
- ⅓ cup + 2 tablespoons confectioners' sugar
- 2 tabelspoons unsalted butter, at room temperature
- ½ teaspoon almond extract
- 1 large egg white, beate lightly

Ingredients for egg glaze:
- 1 large egg, beaten with
- 2 tablespoons milk

- To make the almond filling, process the almonds and confectioners' sugar together until finely ground. Add the butter, pulse again, then the almond extract and 2 tablespoons of egg white.
- Roll out the pastry into a big square and cut into thirds horziontally. Then cut in half down the middle, giving you 6 rough squares. Take each square and put a tablespoon of the almond mixture - which you;ve shaped roughly into a sausage - onto the pastry at a diagonal. Bring up the opposite corners and pinch together, then flatten the pastry slightly. (I made various shapes)
- Place on a parchment-lined baking sheet and brush with the egg glaze. Leave them to rise until they double in size, about 1 ½ hour. (I did this with one batch, but they came out HUGE, so the other batch I popped into the oven straightaway and they kept their shape.)
- Preheat the oven to 350˚F. Cook for 15 minutes or until puffy and beautifully golden brown.
- To make a glaze (optional), combine ½ cup confectioners' sugar with 1 to 2 tablespoons warm water and drizzle over the cooled almond Danish.

If anyone knows any must-try Danish food or great places to eat in Copenhagen
or Rødby, they would come in handy! I've already got some great tips!

Almond Danish Pastry


Misbah said…
this looks very delicious. I hope you enjoy your trip to Copenhagen, and do remember to taste smørbrød (open sandwich on rye bread/ rugbrød) I suggested some bakeries, I dont know if you saw that. Love your blog by the way. :) xxx Misbah/Cupcakeluvs
Paris Pastry said…
I did!! Thank you so so much! Great recommendations :)
highheeledlife said…
OMYGOSH .. I'm sipping my Sunday morning coffee and your photos look so yummy good!!! I wish I could just reach into the computer screen and indulge!!

Wishing you a fabulous trip, can't wait to read what wonderful recipes you will discover and food adventures !!! xo Blessings, HHL
Unknown said…
This looks absolutely amazing! I've never had a Danish pastry, but they all look so good.

The almond filling looks devine!

I hope you have a wonderful trip! Please take lots of pictures and post them like you did with Paris. That would be awesome :)
Bill said…
Almond Danish Pastry is one of my absolute favorites! I'm drooling. :^)
Those look utterly amazing, will have to try these :) x
Michele Gerhard said…
Danielle, unfortunately I don't have any recommendations for you, but I gladly offer you my best wishes for a fabulous trip! I'm looking forward to hearing all about it :) Your Danish pastry looks amazing! Thanks for the great recipe... I love Nigella too :)
I love pastries and can't wait to try this recipe - thank you for sharing!
These look absolutely delicious!!!
Paris have a wonderful time and partake of the Danish pastries!
best wishes
Frances xxx
Jen Beaudet said…
Oh I love danish and this looks amazing! JI'm trying to watch what I eat at least until I get back form Hawaii...or maybe while I'm there. I hope you had a wonderful holiday! So many yummies on here:)
Fifi Flowers said…
I have to make some scones... these look AMAZING!!!
Lucie said…
Sure looks delicious - I can just imagine the creaminess oozing out of the pastry! Have a great trip :)
jim said…
will it make a difference if i use a blender rather than a food processor (i don't have a food processor). Really anxious to try this recipe as my significant other love danish pasty and we can never find it in the stores. Would love to surprise him with this receipt. Thank you/
Paris Pastry said…
@James Manison: I think you should give it a try! I don't have a food processor, so I just used a regular mixer with this recipe. Good luck!
Anonymous said…
Pretty good recipe but the cook time is closer to 25 mins rather than 15. It browned around the 25 mark and didn’t burn.

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