Friday, February 25, 2011

Danish Pastry

Found a simple recipe on today for Marzipan Christmas Kringle. I made the dough today. Didn't have heavy cream, so used half and half and skim milk for the "milk". We'll see how it turns out. It's really a corner-cutting recipe because the butter is added to the dough and not folded into it, as traditional dough recipes call for. Had to find something worthy of my sister's homemade almond paste she gave me the other day. I have tons of it and can't wait to see how this turns out. I'm going to make the almond filling from Beatrice Ojakangas' site. And as I'm reading Beatrice's danish page, I see the exact recipe I found from allrecipes! So, tomorrow morning I'll make the filling & pastries.
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