Wednesday, March 10, 2010

for my mama....

there are many things i am grateful to my mom for.
she's just awesome.
she was a stay at home mom when my brother and i were little.
when she decided to return to work she got her teacher's aide license so she could work at our school.
that lead to her being the president of our school's PTA for quite a few years.
she headed up the schools newsletter, talent show and carnival.
she always made everything fun.
celebrating every holiday with decorations, treats and goodie baskets.
clever halloween and 4th of july costumes for the spreckles parade.

what was really fun was making stuff just because.
this delicious breakfast pastry was one of those things that made an ordinary day special.

my mom actually lost track of this recipe over the years.
a childhood friend and i were chatting on facebook about this scrumptious treat one day and my mom chimed in
"send me that recipe!"

so here it is mom!

my life, this blog and my business are what they are today greatly impart to you and your own creativity and special touches.
i love you so very much.
thanks for making everything eventful!

Danish Almond Pastry
yields :: 16 slices
{print recipe}

For Pastry Base:
1 cup all-purpose flour

1/2 cup butter, chilled
2 tablespoons water
Pinch of salt

For Pastry Top:
1/2 cup butter
1 cup water
1 1/2 teaspoon almond extract
1 cup all-purpose flour
1/4 teaspoon kosher salt
3 large eggs, room temperature

For Glaze:
1 cup confectioner's sugar
2 tablespoons warm milk (2% or more)
1 teaspoon real almond extract
sliced almonds to garnish, optional
To make Pastry Base:
Place flour, butter and salt into large mixing bowl. Using pastry blender/cutter, cut butter into flour until well combined.
Sprinkle with water and mix with fork.
Try not to over mix.
With your hands press the four mixture into a ball and then divide into two equal halves.
Lightly pat each half into two long oblong rectangles on an ungreased baking pan. If you have it, line with parchment paper or a silpat.
Getting the base into its shape will take a little work and patience. Each strip will be about 12" long by 3' wide.

To make the Pastry Top:
Place rack in the middle of your oven and preheat to 350 degrees.
Place 1 cup of flour in to the bowl of a stand mixer, set aside.
(You can also do the following by hand if you do not have a mixer.)
Crack the eggs into a bowl and scramble with a fork, set aside.
In a medium sauce pan combine butter and water and bring to a rolling boil.
Remove from heat and immediately pour into flour and stir on low until combined.
Add almond extract and salt.
Increase speed to medium low.
Very slowly begin to drizzle the eggs into the flour butter mixture.
Beat until completely combined.
Spread an equal amount of the mixture over each pastry base with a rubber spatula.
Pile it higher in the middle of the pastry base.
Bake in preheated 350 degree oven 50-60 minutes, until golden brown.
While pastry is baking combine all of the glaze ingredients in a small bowl and whisk until smooth.
Glaze immediately after removing from oven.
Garnish with sliced toasted almonds if you like.
Best enjoyed the day of baking.


  1. Thanks Kim-Erin...I do love you & am so proud of you!



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