Thursday, January 16, 2014

Mini Almond Danishes

This recipe could not be any easier. I mean, yes, it could be, if we are going to be literal, but it is seriously easy and really impressive. 

I have long had a love affair with almonds... actually, more almond flavored things. Most people are chocolate people, and I have nothing against chocolate, but if I get to choose between it, and something almond flavored (or caramel, or fruity), I will definitely snub that chocolate.

These quick easy buttery sweet "danishes" are so simple almost anyone could make them.

What you'll need: 

One Package of Pillsbury Crescent Rounds (or any brand crescent rolls, cut into 8 pieces and wound into a round)
A small can of Almond Cake & Pastry filling (or almond paste or marzipan, if you want to splurge)
1/3 cup powdered confectioner's sugar
1/8 teaspoon almond extract
1-2 teaspoons half and half (you can use milk or cream, just add a little at a time to get the right consistency)
2 tablespoons of sliced almonds

You'll also need:
A 8in round baking dish, buttered
A frying pan


Preheat your oven to 375 degrees and get your baking dish ready.

Take each crescent round and form it into a cup, pushing down and pinching the sides so your filling doesn't ooze out the bottom or sides.

Fill each cup with about a teaspoon of the almond filling, just so it fills it to the top of the crescent cup.

Like so.

Once they are all filled (and the oven is preheated), place your danishes in the oven for about 15-18 minutes, until they are deep golden brown.

Meanwhile, toast your sliced almonds in a small pan over medium heat. You don't need any butter, the oils from the nuts will allow them to get nice and toasty brown. Make sure to shake or stir the almonds to ensure even browning. It should take about 3 minutes.

Once they are nice and toasty brown, remove them from the pan and set them aside for decorating your delicious little pastries.

To make the icing, in a small bowl , combine 1/3 cup of powdered sugar...

With 1/8th teaspoon of almond extract (or just use a capful if your bottle is a reasonable size)...

and the 1 to 2 teaspoons of half and half. You want your icing to flow, but not be too thin.

If the icing gets too thin, just add a little more powdered sugar to thicken it.

And now, your danishes are out of the oven. They should be a nice deep golden brown to get that delicious buttery taste from the pastry. 

Just look at how pretty they are!

You'll be eating them soon!

 Now, drizzle your icing ALL OVER those warm buttery danishes. Don't be shy!

A little more won't hurt!

So flaky and delicious!

But don't forget those toasted almonds for that nutty crunch!

Sweet and buttery with a nutty crunch! So good!

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