Solo Almond Pastry Filling Recipes

EASY DANISH ALMOND PASTRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
• Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
• Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
• Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
• Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

HOW TO MAKE ALMOND FILLING

Steps:

• 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.

SOLO ALMOND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 10 inch tube pan or 12-cup Bundt pan.
• Beat butter and granulated sugar in a large bowl with electric mixer until light and fluffy.
• Add eggs one at a time,.
• beating well after each addition. Beat in almond filling until well blended.
• Stir together flour, baking powder, and salt until mixed.
• Add to almond mixture alternately with milk, beginning and ending with dry ingredients.
• Beat until blended.
• Spread batter evenly in prepared pan.
• Bake 50-55 minutes or until cake tester inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Remove from pan and cool completely on rack.
• To make glaze, combine Confectioners' sugar, cream and extract in small bowl and stir until well blended and smooth.
• Spoon over top of cake and let set.