YULETIDE DANISH PASTRY

Yuletide Danish Pastry image

I love pastries, especially if they have almond flavors. I found this in a cookbook from the Lion House. It is a restaurant in Salt Lake City. I love that it makes 4 pastries so it is easier when baking for gifts or for a crowd.

Provided by Jolayne Cooper

Time 2h40m

Number Of Ingredients 28

Ingredients

PASTRY
1/2 c warm water (110-115 degrees)
2 c warm milk
2 Tbsp dry yeast
1 c butter, softened
3/4 c sugar, plus 1 tablespoon
1 tsp salt
2 eggs
8 c flour
CREAM FILLING
1 c milk
1/2 tsp salt
1/3 c sugar
2 Tbsp flour
1 egg yolk
ALMOND FILLING
1/2 c butter
3/4 c sugar
1/2 c oats
2 tsp almond flavoring
STREUSEL TOPPING
1/2 c flour
1/2 c sugar
1/2 c butter
ALMOND ICING
1 c powdered sugar
2-3 Tbsp milk or cream
1 tsp almond flavoring

Steps:

1. PASTRY: In a large bowl, place water and warm milk. Sprinkle yeast over the mixture and then sprinkle sugar over the yeast. Add softened butter, salt, eggs, and 2 cups flour. Beat for 2 minutes with mixer. Add 2 more cups flour and beat again with mixer for 2 minutes. Add remaining flour and knead until smooth, about 5 minutes. Cover and let rise until double, about 45 minutes. Punch down. Divide dough into 4 equal parts. On a lightly floured board, roll each part into a rectangle. Spread 1/4 Cream Filling on each; then 1/4 Almond Filling on each. Roll up jelly-roll fashion on the long side. Cut about 10 slashes through top of rolls with a serrated knife. Place each roll on a greased cookie sheet, then form into a wreath shape or candy cane shape. Sprinkle with Streusel Topping. Let rise in a warm place until double in bulk, about 30 minutes. Bake at 375 degrees F for 20 minutes. Drizzle warm bread with Almond Icing and sprinkle with slivered or sliced almonds.
2. Cream Filling: Heat milk in a small saucepan over medium heat. In a separate bowl, combine dry ingredients, then mix in egg yolk. Stir a tablespoon or two of warmed milk into egg mixture, then add egg mixture to the heated milk. Cook and stir over medium-high heat until mixture is bubbly and thick. Cover tightly with plastic wrap and cool.
3. Almond Filling: Combine all ingredients with a fork, wire whisk, or electric mixer until well blended.
4. Streusel Topping: Mix all ingredients with a fork, wire whisk, or electric mixer until well blended.
5. Combine powdered sugar with enough milk or cream to make a slightly runny icing. Stir in almond flavoring.