ALMOND PASTRY RECIPE RECIPES

Steps:

• In a large bowl, combine 1 cup flour and salt; cut in 1/2 cup butter until mixture resembles coarse crumbs. Add 2 tablespoons cold water; stir with a fork until blended. Shape dough into a ball; divide in half. Place dough 3 in. apart on an ungreased baking sheet; pat each into a 12x3-in. rectangle., In a large saucepan, bring remaining butter and water to a boil. Remove from the heat; stir in extract and remaining flour until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over rectangles. Bake at 400° until topping is lightly browned, 18-20 minutes. Cool for 5 minutes before removing from pan to wire racks., For frosting, in a small bowl, combine the confectioners' sugar, butter, water and extract; beat until smooth. Spread over pastries; sprinkle with almonds.

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper.
• With an electric whisk, beat the butter and sugar in a bowl until pale. Whisk in the egg yolks. Fold in the ground almonds, almond extract and flour. Stir until smooth, and chill.
• To make plaits, roll out the pastry on a floured surface to approximately 40cm square. Cut into 2, so you have 2 rectangles (measuring 40cm x 20cm), then spread the almond filling down the centre in a long sausage shape. Fold the top and bottom over to seal in the filling, then make diagonal cuts about 1cm apart down the side of each rectangle at a slight angle (see our https://www.deliciousmagazine.co.uk/articles/how-to-make-danish-pastriesHow to make Danish pastries feature for details). Brush the pastry strips with beaten egg then, alternating sides, fold them in a criss-cross pattern over the filling.
• To make individual pastries, roll out the pastry to a 5mm thickness and cut into 8 x 10cm squares. Put a generous tbsp of the filling in the middle, then fold the pastry corners into the centre to enclose the filling.
• Place the pastries on a lined baking sheet. Chill, covered in cling film, for 20 minutes. Brush each pastry with the beaten egg and bake for 18-20 minutes until golden brown.
• Meanwhile, whisk the icing sugar and milk together in a bowl until it forms a thick but pourable icing and set aside.
• Cool the pastries for 5-10 minutes, drizzle with the icing, scatter with flaked almonds (cut the plaits into lengths) and serve.