Best 9 Almond Ring Danish Recipes

EASY DANISH ALMOND PASTRIES

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.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

ALMOND DANISH BRAID

Steps:

• Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
• Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
• Open puff pastry sheet on a wooden cutting board and lay flat.
• Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
• Remove the strips on each corner, leaving the center intact to fold over filling.
• Brush melted butter on center of dough.
• Top butter with 1/2 can almond filling and spread evenly.
• Beginning at one end, fold over center flap to cover filling.
• Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
• Fold over the center flap on the bottom then fold over the last two strips.
• Using a large spatula, move braid to cookie sheet.
• Repeat with remaining puff pastry and filling to make second braid.
• Whisk egg in a small bowl and brush on top of braids.
• Bake in oven for 20 minutes.
• While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
• Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.
• Makes 2 braids.

DANISH ALMOND RING

Steps:

• ombine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate overnight. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15-in. x 6-in. rectangle. Combine filling ingredients in food processor until smooth. Spread half of the filling down center of rectangle in a 2-inch wide strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a lightly greased cookie pan. Cover and let rise in a warm place for 30 minutes. Bake at 375? for 20-25 minutes or until golden brown. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla. Drizzle over the Danish. Sprinkle with nuts and cherry halves. Do not bake together. Oven temperatures vary, and dough will release filling out of seams.

DANISH ALMOND RING

Steps:

• Heat oven to 375 degrees. Lightly grease cookie sheet. In a small bowl, using fork, combine sugar, margarine and almond paste; mix well. Set aside.
• Unroll dough into 2 long rectangles; over lap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out 16x8 inch rectangle; cut lengthwise into three equal strips.
• Place 3 tablespoons filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap side of dough over filling; firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips.
• Form braid into ring; pinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds.
• Bake at 375 degrees for 15 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Serve warm.

ALMOND DANISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours. , In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough. , Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool completely. , For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.

DANISH - ALMOND FILLING

Steps:

• Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbl of the beaten egg white.
• Process until mixed.
• Stor in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.

DANISH ALMOND KRINGLE

Steps:

• In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
• In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
• Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
• To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
• Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
• Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

DANISH KRINGLE

Steps:

• Warm the milk in the microwave: Pour the milk into a microwave safe cup or bowl. Heat the milk in the microwave in 15 second intervals until it is warm to the touch but not scalding, about 100°F. If it scalds or burns, then it's too hot for the yeast. You can also use a thermometer to check the temperature of the milk to be sure it has reached 100°F.
• Enclose the filling: Use a pastry brush to brush the edges of the dough with water. Fold the long bottom edge up and over the filling, then fold the top edge down, overlapping the bottom edge to enclose the filling completely. Gently press the seam to close. You should end up with a long log.
• Arrange oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 375°F.