How do I create a mouthwatering strawberry almond danish pastry?

Savor the sweetness of strawberries and the crunch of almonds in our mouthwatering danish pastry. A delightful treat for any occasion!

You'll need

Items needed to answer the question, How do I create a mouthwatering strawberry almond danish pastry. Items include: All-Purpose Flour Sugar Salt Unsalted Butter Ice Water Almond Flour Fresh Strawberries Cornstarch Lemon Juice Egg

All-Purpose Flour 2 cups
Sugar 2 tablespoons
Salt pinch
Unsalted Butter 1 cup (cold) + 1/4 cup (softened)
Ice Water 4-6 tablespoons
Almond Flour 1 cup
Fresh Strawberries 2 cups (chopped)
Cornstarch 1 tablespoon
Lemon Juice a squeeze
Egg 1 (beaten, for brushing)

Take note
Warning: This recipe may cause intense cravings and uncontrollable licking of one's fingers.

1

Prepare the Dough

In a mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Cut in 1 cup of cold unsalted butter, using a pastry cutter or your hands, until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, a tablespoon at a time, until the dough comes together. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

2

Make the Almond Filling

In a small bowl, stir together 1 cup of almond flour, 1/2 cup of sugar, 1/4 cup of softened unsalted butter, and 1 teaspoon of almond extract until well combined. Set aside.

3

Prepare the Strawberry Filling

Hull and chop 2 cups of fresh strawberries. In a saucepan, combine the strawberries, 1/4 cup of sugar, 1 tablespoon of cornstarch, and a squeeze of lemon juice. Cook over medium heat until the mixture thickens and the strawberries soften, about 5 minutes. Remove from heat and let it cool.

4

Roll out the Dough

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.

5

Assemble the Pastry

Spread the almond filling evenly over the rolled-out dough, leaving a 1-inch border around the edges. Spoon the strawberry filling on top of the almond filling. Gently fold the edges of the dough over the fillings, creating a rustic, free-form tart shape.

6

Bake and Enjoy

Transfer the pastry to a baking sheet lined with parchment paper. Brush the edges of the dough with beaten egg for a golden finish. Bake for 25-30 minutes, or until the crust is golden and the fillings are bubbling. Let it cool for a few minutes, then slice and savor the deliciousness. Best enjoyed fresh!