5 1/4 pounds Danish Pastry Dough (5 lb. 4 oz.)
3 pounds Almond Paste Filling, Pistachio variation
44 Apricot halves
8 ounces Simple Syrup
12 ounces Fondant Glaze
8 ounces Pistachio nuts, coarsely chopped
Yield: 44 Pastries
1. Roll out the Danish dough and cut into 3 1/2 inch (9 centimeter) squares.
2. Form into pinwheel shape and place on a parchment-lined baking sheet.
3. Using a piping bag fitted with a medium piping tip, fill the center with pistachio almond paste. Cover with an apricot half.
4. Proof until almost doubled in size, carefully brush with egg wash and bake in a 400°F (210°C) oven for nearly 18-20 minutes.
5. Upon removal from oven brush with simple syrup. Let cool.
6. Brush the pastries with a thin coat of fondant glaze, immediately sprinkle with chopped pistachios.
Yield: 44 Pastries
3 pounds Almond Paste Filling, Pistachio variation
44 Apricot halves
8 ounces Simple Syrup
12 ounces Fondant Glaze
8 ounces Pistachio nuts, coarsely chopped
Yield: 44 Pastries
1. Roll out the Danish dough and cut into 3 1/2 inch (9 centimeter) squares.
2. Form into pinwheel shape and place on a parchment-lined baking sheet.
3. Using a piping bag fitted with a medium piping tip, fill the center with pistachio almond paste. Cover with an apricot half.
4. Proof until almost doubled in size, carefully brush with egg wash and bake in a 400°F (210°C) oven for nearly 18-20 minutes.
5. Upon removal from oven brush with simple syrup. Let cool.
6. Brush the pastries with a thin coat of fondant glaze, immediately sprinkle with chopped pistachios.
Yield: 44 Pastries
Last edited by a moderator:
