From Nick Malgieri's book Bake! This is a companion recipe to Recipe #450977, but you can use any Danish pastry dough. If you do use Recipe #450977, use 1/2 batch.
Provided by Chocolatl
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cream cheese, sugar, egg yolk and vanilla.
- Beat together with a small spatula.
- Place dough on a floured surface and lightly sprinkle flour over it.
- Using a rolling pin, press the dough in firm, parallel strokes to soften it.
- Flour the surface and the dough again if necessary.
- Roll dough out to a 12" x 17" rectangle.
- Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
- Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
- Cut remaining dough into 12 4-inch squares.
- Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
- Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
- Place on a baking sheet lined with parchment paper or foil.
- Cut reserved pastry into 12 1-inch squares.
- Beat the egg and salt together and brush a little in the center of each pastry.
- Top with a square of the reserved dough.
- Cover and let rise until just starting to puff, about 20-30 minutes.
- Preheat oven to 400°F.
- Brush pastry all over with egg wash.
- Sprinkle with almonds.
- Bake until pastry is deep golden and filling is set, about 20 minutes.
- Cool on rack.
- Combine icing ingredients in a small saucepan and stir to mix.
- Cook over low heat until just lukewarm.
- Drizzle icing over pastry and let set.
Nutrition Facts : Calories 317.1, Fat 20.8, SaturatedFat 7, Cholesterol 51.7, Sodium 262.9, Carbohydrate 28.4, Fiber 1.8, Sugar 11.4, Protein 4.8
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