Danish faciles à la pâte feuilletée et aux amandes

Ingrédients

• 100 g Butter, softened (1 standard 4oz stick)
• 100 g Sugar (1/2 cup)
• 100 g Eggs (2 large)
• 100 g Almond Flour (1 cup)
• 15 g All Purpose Flour (1 tablespoon)
• 1 teaspoon Almond Extract
• 1 standard box Puff Pastry, thawed in fridge (Use both sheets)
• 1/2 cup sliced almonds
• 3/4 cup Powdered sugar (plus a little extra for sprinkling on top)
• 1/4 teaspoon Almond Extract
• 1 teaspoon Water or milk

Préparation

1. 1

   Preheat oven to 400℉. Line a baking sheet with parchment.

2. 2

   --- Make Frangipane ---

3. 3

   Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated. Stir in almond flour, all purpose flour, and extract just until combined. Set aside.

4. 4

   --- Assembly and Baking ---

5. 5

   Remove puff pastry sheets from packaging. Working with one at a time, unfold onto lightly floured work surface. Use a rolling pin to very lightly roll pastry in all directions, just to smooth and even out shape.

6. 6

   Cut dough one direction on each of the 2 folded creases. Cut dough just one more time the other direction, down the center, creating 6 even rectangles. Place rectangles evenly spaced on baking sheet, repeat with second pastry sheet.

7. 7

   Using a knife, lightly score each rectangle about 1/4 inch in on all sides. You do not need to cut all the way through the dough- but if you do, no worries!

8. 8

   Add about 1½-2 tablespoons frangipane to the center of each pastry. Gently spread, keeping the filling toward the center and not extending past the score line. Top with a few sliced almonds.

9. 9

   Bake pastries in preheated oven until pastry is puffed and edges are very lightly golden brown, around 15 minutes, but all pastry brands and ovens bake differently. I'd set a timer for 10-12 and then keep an eye on them!

10. 10

    Remove pan from oven and let cool until just warm (or completely cool).

11. 11

    --- Finish and Glaze ---

12. 12

    Combine glaze ingredients adding milk/water very slowly just until it comes together in a nice drizzly consistency. If it's still too thick, add more drop by drop so you don't overdo it.

13. 13

    Sprinkle each pastry with powdered sugar (I use a small fine mess sieve for even sprinkling) and drizzle with glaze.