Christmas Tree Danish Pastries Recipe

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Christmas Tree Danish Pastries
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Ingredients
18
Count
Nutrition
898
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Sprinkle 1 tablespoon flour on a work surface; place butter on surface and sprinkle with 1 teaspoon flour. Press and roll out with a rolling pin. Scrape butter from rolling pin and continue to work the butter until it forms a smooth mass without any hard lumps. Knead in 1/4 cup flour, working quickly to keep butter cold. Place butter mixture on a sheet of plastic wrap and shape into a small rectangle. Cover with another sheet of plastic wrap; roll into a 9-in. x 6-in. rectangle. Wrap in plastic wrap and refrigerate.
  2. In a large bowl, dissolve yeast in warm milk. Add the egg, sugar and salt; beat until smooth. Stir in the remaining flour to form a soft dough. Turn onto a floured surface; cover and let rest 5 minutes. Roll into a 14-in. x 10-in. rectangle, with the short side toward the bottom. Unwrap butter mixture; position on dough 1 in. above bottom edge and 1/2 in. from each side edge. Fold top half of dough over butter and pinch edges to seal.
  3. Turn dough a quarter turn to the right; sprinkle lightly with additional flour. Lightly roll into a 16-in. x 8-in. rectangle. Fold bottom third of rectangle up and top third down, as when folding a business letter, making a 5-1/2-in. x 8-in. rectangle (this is called one turn). Rotate dough a quarter turn to the right. Lightly roll into a 16-in. x 8-in. rectangle and again fold into thirds, finishing the second turn. Repeat rotating, rolling and folding two more times for a total of four turns. (If at any time the butter gets soft, refrigerate it for 10-15 minutes.) Wrap in plastic wrap; refrigerate for 30 minutes.
  4. For almond filling, in a bowl, beat the almond paste, sugar and egg until smooth; set aside. Roll dough into a 22-in. x 7-in. rectangle. Cut lengthwise into fourteen 1/2-in. strips. Twist each dough strip, zigzagging dough on ungreased baking pans to form tree shape. Brush with egg yolk. Dot with almond filling. Decorate with candied cherries. Let rise in a warm place until doubled, about 20 minutes.
  5. Bake at 350° for 15-20 minutes or until golden brown. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and almond extract. Drizzle over pastries. Yield: 14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 898.26 Kcal (3761 kJ)
Calories from fat 147.77 Kcal
% Daily Value*
Total Fat 16.42g 25%
Cholesterol 70.37mg 23%
Sodium 192.09mg 8%
Potassium 86mg 2%
Total Carbs 167.41g 56%
Sugars 35.15g 141%
Dietary Fiber 0.66g 3%
Protein 13.99g 28%
Vitamin A 0.2mg 5%
Iron 0.4mg 2%
Calcium 50.4mg 5%
Amount Per 100 g
Calories 270.46 Kcal (1132 kJ)
Calories from fat 44.49 Kcal
% Daily Value*
Total Fat 4.94g 25%
Cholesterol 21.19mg 23%
Sodium 57.84mg 8%
Potassium 25.89mg 2%
Total Carbs 50.41g 56%
Sugars 10.58g 141%
Dietary Fiber 0.2g 3%
Protein 4.21g 28%
Iron 0.1mg 2%
Calcium 15.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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