PASTRY WITH ALMOND PASTE RECIPES

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.

Steps:

• Make Almond Paste
• Carefully zest the lemon, and make sure that you only take the yellow, and none of the white pith.
• Add the almonds, sugar, and lemon zest in the bowl of a food processor.
• Pulse until you see no more pieces of almond, and the texture of the mixture feels like sand. You don't want to over-process this because it will turn into almond butter.
• Add the egg and almond extract, and pulse until it comes together, and you can easily form a ball from it.
• Wrap the almond paste in plastic wrap, and store in the fridge for at least 1 hour
• Prepare the almond paste filling
• Note: The almond paste you've made in the first 5 steps yields more than you need for banketbakkerstaaf. However, It freezes really well, I put it in a ziptop baggie, and press it flat. This makes it freeze and thaw really quickly. We use almond paste for many different recipes, so I always have some in the freezer. After the almond paste has rested, break the amount you need into small pieces in a bowl, and add the egg yolk and water. Using your hands, or a hand mixer, mix until fully combined.
• Line a cookie sheet with parchment paper. Divide the filling into two equal balls. Roll the ball out until it's approximately a 30cm (12") long log. Try to roll it out as evenly as possible. Place the almond paste log on the cookie sheet. Repeat for the other ball of almond paste filling.
• Assembling the Pastry
• With a brush, lightly dampen one side of the puff pastry. Cut the puff pastry sheet into two 12.5x30cm (5 x 12") strips. Note: When you are using smaller puff pastry sheets, like the typical 10x10cm (4x4") sheets found in Europe, you can do one of two things: 1) Create a smaller banketbakkerstaaf, by dividing the almond filling into smaller logs, and creating more (smaller) banketbakkerstasven 2) Wet all the sheets of puff pastry on one side, and create a sheet that's the right size, by slightly overlapping each small sheet over the other. Gently push the overlapped areas down, to "glue" the pieces of puff pastry together.
• Lay the almond paste filling log on the long edge of one of the sheets of puff pastry, and roll it up. You want to make sure that where the seam is, there is at least 1cm (6/16") of overlap of puff pastry. This will prevent the almond paste from leaking out when baking.
• Pinch the seam across the entire length, to make a proper seal.
• Close the edges by pushing in the left and right sides first, then the top down, and last the bottom up. If it doesn't seem to stick, you may have to wet the dough a little.
• Put the finished banketbakkerstaaf on the cookie sheet, seam side down.
• Repeat for the second strip of puff pastry and almond paste log.
• Beat together the egg and milk in a small bowl.
• With a brush, lightly brush the egg wash over the top of both banketbakkerstaven.
• Put the cookie sheet in the fridge for at least 30 minutes
• Baking the Banketbakkerstaven
• Preheat the oven to 200ºC (390F) non-convection.
• Take the banketbakkerstaven out of the fridge, and brush them with another coat of egg wash.
• Bake the banketbakkerstaven for 25-30 minutes until they're golden brown and delicious!
• Glazing the Banketbakkerstaven
• When the banketbakkerstaven are done, take them out of the oven, and put them on a rack to cool.
• In a small saucepan, warm up the apricot jam with the water, until fully combined, and the jam has become thin.
• With a brush, paint a thin layer of the apricot jam on top of the banketbakkerstaven. This should give it a nice shine!