About this recipe:These flaky Danish pastries are a time-consuming project, but they're a perfect way to show people how much you love them! I like serving them at special brunches. The puff pastry and almond filling can be made ahead of time, and the pastries can be frozen before baking.
75g almond paste
300g ground almonds
100g caster sugar
1 pinch salt
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
1.3kg puff pastry
1 tablespoon water
3 tablespoons flaked almonds, for garnish
3 tablespoons icing sugar for dusting
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Method Prep:2hr › Cook:25min › Ready in:2hr25min
In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
Using half of the pastry at a time, roll it out on a lightly floured surface into a rectangle that is about 20cm wide and 6mm thick. Trim the edges of the pastry. Cut the pastry in half lengthways to make two 10cm wide strips.
Preheat the oven to 200 C / Gas mark 6. Line baking trays with parchment.
Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the centre of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 8 to 10cm pieces, then cut 1cm slits into the sealed edge. Place the pastries at least 5cm apart on baking trays. Refrigerate and repeat with the second half of the pastry.
Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with icing sugar right before serving.
Use shop bought puff pastry for this recipe, or make your own. This puff pastry recipe is the exact quantity you need for the almond pastries.