Eclairs

I have made eclairs and i have made eclairs, also i have made cream puffs but what is the difference between a cream puff and an eclair? Both are made with choux pastry, so, shape is only essential difference. Every time i make a batch of choux pastry, i will pipe some round and some long. To my grand kids, don't ask if they want cream puffs or eclairs. Renee will say she wants the round ones and Alexander prefers the long ones - no name calling. To me, somehow the round ones - cream puffs are more photogenic but eclair is the ugly duckling...............

To continue reading and the recipe with how-to is HERE

Coconut Milk Egg White Tarts

Julie, a reader of my blog, requested if i have a recipe for this egg tart. She said that she does not know how to call this tart, so do I !!!. I have not heard of it, she said she ate them in Hong Kong and I regreted that she did not ask me a year ago cos i was in Hong Kong last year and would have gone to get some. Julie, thank you for introducing me to this tart and have the confidence in me to try and build up a recipe from looking at a picture.

To read further and the recipe is HERE

Flaky Egg Tarts

If you are a Dim Sum lover, you will recognise these delectable tarts and if you frequent the Dim Sum restaurants, you will know that these tarts disappear fast. If you do not ask the waitress to reserve some when they are out of the oven, you will not have any...........

To read further and the recipe on how to is HERE

Homemade Strudel - Viennese Apple Strudel

According to Wiki - "traditional Austrian Strudel pastry is different from strudels served in other parts of the world that are often made from filo or puff pastry. The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content, egg, water, and butter with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly. Pertaining to anecdotes, purists say, it should be so thin that a newspaper can be read through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the towel and baked in the oven."


The recipe and step by step on how to made the strudel from scratch is HERE

Palmiers Again And Again

The name Palmier means “palm leaves” in French. These cookies are also known as “Elephant Ear.” In Germany they’re called “Schweineohren”.


These French Palmiers are fantastic, traditionally, the recipe is time consuming and labor intensive, but it can be so easy-to-make, especially if you follow Quickest Puff Pastry Nick Malgieri

The Palmiers Again And Again recipe is HERE

Classic Twisted Pastry Straws

As promised, i have made these Classic Twisted Pastry Straws and they are the best Straws i have ever made.  They were all gone as soon as they came out of the oven and cool enough to eat.

Continue for recipe HERE

Quickest Puff Pastry Nick Malgieri

Let it snow, let it snow and it was snowing hard up in the mountains. The calling to ski at the slopes was there and up the mountains we went. The family hit the slopes before we checked in to the condo. As soon as I checked in, i started to cook lunch which was an easy one, just sprinkle the chicken legs with seasoned salt and basil,(i found these seasonings in the cabinet of the condo), and put them to broil. There was nothing to do but to wait for them to cook, so, in the meantime i had to watch tv. There was no cable and the only channel that excited me was Hallmark - Martha Stewart was making cookies. The show was interesting and i was so engrossed, especially the cookie which was made of meringue, then added roasted hazelnuts and poured the mixture into a large saucepan. The commercials came on at the same time with the smoke alarm. I was ALARMED!!!!! Lily, you are in trouble, quick, locate the smoke alarm. Good, found it, grapped a chair and stood on it, luckily i was able to reach and turn off the alarm. I came down from the chair and turned to look at the tv, Martha Stewart was eating the crunchy meringue cookie. Oh no, I missed the part of what was done with the meringue in the saucepan. Trying to find the recipe, of which i am still trying to, instead, while i was looking, i found this clip The teacher show and Nick Malgieri was teaching how to make this quickest puff pastry. After watching and seeing how easy it was, i had to make it.

The How to is HERE

Spinach, Mushroom and Ham Quiche

When i visited Seatle last year, i took the opportunity to meet up with my dear friend, TT.  Although TT can be the son that i never had(how i wish), his knowledge in the culinary arena surpass mine by many folds.  Visit his blog Playing With My Food and you will understand what i mean.  When i met up with him for dim sum, he gave me this book -The Sweeter side of Amy's Bread"  and wished me well by writing this - To Lily - May you always be on the "Sweeter" side of life".  I was quite choked up with his wishes and when i feel down, i always kept  this in mind.  So, out with this book and made this Quiche.  This recipe is a keeper, thank you TT, if not for you, making this lovely recipe will not be possible.

Ingredients:

Whole Wheat Pastry Crust:

2/3 cup/5.15 ozx/146 gm unsalted butter, cut into 3/4 inch dice
5/8 cup + 1 tbsp/4 ozs/112 gm cream cheese
4 tbsp/1.83 ozs/52 gm ice water
2 1/2 apple cider vinegar
1 cup + 1 1/2 tbsp/5.60 ozs/158 gm unbleached all-purpose flour
1/2 cup/3.0 ozs/86 gm whole wheat flour
3/4 tsp kosher salt/1.2 tsp table salt
1/2 tsp baking powder

Method:

Freeze the diced butter and cream cheese for at least 30 minutes.  In a small cups or bowl, combined the iced water and the vinegar.

In a food proccesor fitted with the metal balde, combine the 2 flours, salt and baking powder and process them for 5 seconds until they are just combined. 

Add the frozen chunks of cream cheese and process again for 5 seconds or until the mixture looks like coarse meal.

Add the butter chunks and process again for 10 to 15 seconds until the largest pieces of butter are about the size of peas.

Transfer the mixture to a large bowl and sprinkle it with the ice water mixture. (If you don't have a food processor, mix the dry ingredients in a large bowl with a wire whisk and rub very cold, not frozen, cream cheese into the flour with your fingers until it looks like coarse meal..  Repeat the process with very cold, not forzen, butter chunks until the largest pieces of butter are about the size of peas.  If the butter starts to feel soft, freeze the mixture for 10 minutes before continuing.  Sprinkle the ice water mixture over the flour).  Using your hands, stir the mixture, pressing it together firmly until it forms. a cohesive ball of dough.  There should not be any pockets of dry crumbs remaining.  If necessary sprinkle in another 1 or 2 tsps of ice water.  Place the ball of dough on a large piece of plastic wrap, seal the wrap aaround the dough, and flatten the ball to make a round 3/4 inch thick disk.  Refrigerate for at least 30 minutes before rolling it out.  This dough may be kept refrigerated for up to 2 days or frozen for up to 6 months.

Ingredients for the Quiche 

1 tbsp + 1/2 tsp olive oil
One 8 oz package fresh mushroom, halved, cunt into 1/8 inch slices
1 cup ham diced very small
One 10 oz package frozen chopped spinach, thawed and drained
Salt and pepper to taste
3/4 cup onion - finely chopped
2 1/2 tsp garlic finely chopped

1 cup Monterey Jack cheese corarsely shredded

Custard Filling

1 1/2 cup/8.5 oz/240 gms half and half
5 large eggs
1/2 tsp kosher salt
A pinch of ground cayenne pepper

Method:

Position one rack in the middle of the oven, and preheat the oven to 400f. 

Line the 12 x 17 inch sheet pan with baking parchment. 

Remove the bottoms from the mini tart pans or a 9 or 10 inch tart pan and place bottomless pans on the prepared sheet pan.

Roll out the pastry on a lightly floured surface to a thickness of 1/8 inch.  Cut 6 circles of dough, each 6 1/8 inches in diameter.  Line each tart pan with a dough circle and blind bake the crusts(use coffee filters and topping with weights(i used beans)  for 20 minutes, or until they barely begin to brown.  Remove the weights and the paper and continue baking for 4 - 5 more minutes, until lightly browned and the bottoms are just starting to look a little dry.  Don't be concerned if the crust bottoms puff up slightly after the weights are removed, they should deflate again when they come out of the oven.

In a medium skillet or saute pan, heat 1/2 tsp of the olive oil and cook the mushrooms over medium heat with salt and pepper to taste, stirring occasionally until their water has been released and they start to brown 6 - 7 minutes.  Transfer the mushrooms to a large bowl and set aside.

Heat 1 tbsp of the olive oil in the pan and add the onions and garlic with a pinch of salt and pepper to taste and cook, stirring occasionally, until they become translucent, 2 - 3 minutes. 

Add the spinach and ham to the pan, sprinkle with salt and pepper to taste, and cook briefly until the spinach and ham are cooked through,  Transfer the mixture to the bowl with the mushrooms and mix it all together with a wooden spoon until everything is evenly distributed.  Let  cool slightly before mixing in the cheese.

To make the custard filling

In a large measuring cup or a 3 to 4 cup container with a pour spout, whisk together the half and helf , eggs, salt and cayenne pepper until well combined.

Five to 10 minutes after the crusts come out of the oven, with the tart pans still on the baking sheet, spread 1/3 cup of the spinach, mushroom, ham and cheese mixture evenly in the bottom of each tart shell.  If using a 9 - 10 inch tart pan - use all the mixture. 

Stir the custard and pour it over the spinach, filling each pan to within 1/8 inch of the top edge of the pastry.  Don't overfill the shells, or the custard will run out during baking.  It's not a total disaster if this happens.  The quiche will still be edible but there will be less filling in the shell.

Return the pan to the oven abnd bake for 20 - 25 minutes, or until the eges of the filling begin to puff up and the center still jiggles slightly when you shake the pan.  (The 9 - 10 inch tart pan might need a longer time to get custard to set).

Place the sheet pan on a wire rack to cool.  When cooled enough to handle, remove the quice from the pans.  Pans with filling that has run over may have to cool longer before the quiche can be extracted from the pans.

Serve slightly warm or at room temperature.

Leftovers may be regrigerated or frozen and reheated in a 400f oven for 20 minutes, or until heated all the way through.

Serves

Apple Strudel

So often this has found its way into my kitchen as this was amazingly easy, delicious and so hearty.

It will be great for entertaining and it was not at all time consuming with store-bought/ready made filo pastry, i can't say for making filo from scratch. It was super flaky and the apple filling  gave it an appetizing crunch!

Ingredients:

Filling:

3 big eating apples, peeled, cored and chopped
½ cup orange juice
 zest from 1/2 orange
1/4 cup brown sugar
freshly grated nutmeg, to taste
1/2 tsp ground cinnamon
1/2 cup raisins
1 tsp cornstarch plus 1/4 cup water
1 tbsp butter

Strudel:

6-8 sheets ready-made filo pastry
2 oz butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs

Method:

1. Preheat the oven to  375F.

2.  Cook apples, orange juice, orange zest, brown sugar, raisins, cinnamon and nutmeg with the pan covered until apples are soft and raisins are plump.

3.  Add in the cornstarch slurry and cook further for 1 minute, turn off heat and add in 1 tbsp butter. Set aside to cool.

4. .Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.

5. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.


6. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.

7. Place the filo roll onto a greased baking tray, brush with any remaining melted butter.  Cut roll into 1 1/2 slices at a diagonal. Do not cut the slices right through.

8.  Put to bake  for 30-40 minutes, until lightly browned and the filling is hot.

 Serves

Hong Kong Egg Tarts

I love Dim Sum and would love to go 'Yum Cha' which is our term for having a meal in the Dim Sum Restaurant, in any cities i visit.  Egg Tarts are one of the favorites to order.  The Egg Tarts served in most Dim Sum Restaurants are made with flaky pastry and they are so well baked with perfection, the pastry so light and flaky, the custard is smooth and sweet..  I have tried baking them but found it very challenging.  Have not been happy with my results and am still trying.  And, until i make some good flaky pastry egg tarts,  these Hong Kong  Egg Tarts which has shortcrust pastry, were accepted with glee by Renee,  she ate these in Hong Kong and loved them.

Ingredients:

Crust:

8 ozs all-purpose flour
2 ozs powdered/confectioner's sugar
a pinch of salt
4 1/2 ozs chilled butter - cut into 1/2 inch cubes
1 large egg, lightly beaten
1/4 tsp vanilla extract

Custard Filling:
3 large eggs
4 ozs fine granulated sugar (take away 1 tbsp for lesser sweetness)
225 ml  hot water
3 fl ozs evaporated milk
1/2 tsp vanilla extract
2 drops of yellow yolk food coloring

 
 
 
 
 

Method:
 
To Make The Crust:
 
Put all-purpose flour, powdered sugar and salt into the food processor and pulse to mix.
 
Add in chilled cubed butter and pulse until fine breadcrumb like.
 
Add vanilla extract to beaten egg and then add into flour mixture with the machine running and stop machine as soon as the dough is formed.  Do not overmixed.
 
Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using.
 
To Make the Filling:
 
Put sugar and water in a microwave-safe bowl and cook on high for 1 to 1/2 minutes and stir until sugar dissolves.
 
Add in evaporated milk, food coloring and vainlla, stir well.
 
Beat eggs lightly and add in to the above.
 
Pass through a very fine sieve, then fold a piece of kitchen towel into a strip and then run it over the top of the egg mixture to remove the bubbles.
 
Leave aside while you prepare the tarts.
 
To prepare the tarts:
 
Grease the tart moulds lightly.
 
Remove chilled dough, knead lightly and divide into small pieces(for my tart moulds, i use 3/4 oz).
 
Form dough into a tiny disk that will fit the base of the mould, then using the thumb, press dough so that it comes up the side of the mould.  Dough can be slightly higher than the mould but not too much - higher will allow more room for more filling but if too high, it will form a lip as this dough recipe is very soft.)
 
Repeat until all the tart moulds are formed.  Formed tart moulds can be kept in the fridge well wrapped until you need to bake them.
 
Preheat oven to 450 f and put the rack to the lowest rung of the oven.(Friends at sea-level can bake @ 400f)
 
Fill the formed tart moulds with egg filling to slightly lower than the rim, do not overfill.
 
Bake @ 450f for 10 mins and then lower the lower the heat to 400 f(sea-level @ 375 f) for another 15 minutes.  Baking time differs from the size of the tart moulds, so visual monitoring is important.  The crust has to be browned and the custard should not be overcooked.  The custard will puff slightly - yes slightly, then it is a sign for doneness,  you might have to remove some of the tarts which will cook faster than the rest as there are hot spots in most oven.  If  the custard puffs up and the crust is not brown enough, the oven door can be opened and left ajar for a while to lower the temperature in the oven, then it can be closed to finish the baking) 
 
Good luck and enjoy.
 
 
Serves

Curry Puffs

How can anyone be tired of eating curry puffs?  To me, this is comfort food  and I will never refuse one even though i am packed full and looked like the curry puffs that are offered to me. They are the most delicious morsels that i ever ate, with  spicy curry paste for extra oomph and packed with soft potatoes, chicken/beef.   They are  deep fried to a guilty perfection with a crusty and crunchy exterior and to achieve this, the dough has to be rolled very thinly.   

Ingredients:

Pastry:

1 1/2 cups all-purpose flour
5 tbsp margarine/shortening
1/4 tsp salt
1/2 tsp baking powder
3 tbsp water


Filling:

1/2 lb chicken meat - dced
1 small onion - chopped
1 tbsp Garam Assam Paste
2 tbsp curry powder for meat
2 large potatoes - peeled and diced.
1 tsp salt
1 tbsp sugar
1/2 tsp black pepper
5 tablespoons oil

Oil for deep frying

Method:

To make the filling:

Heat oil and fry the chopped onions until sweat through. Add the garam assam paste, curry powder and saute until fragrant. Add the chicken, potatoes, and 1 cup water, cook until potatoes are fork tender.  Add salt and sugar to taste and cook until filling is dry.. Leave aside to cool.

To make pastry:

Using the food processor, add in flour, baking powder and salt, pulse to mix, then add margarine/shortening and pulse until it looked like breadcrumbs.  Add water and pulse until the dough is combined into a ball.. Let it rest for 1/2 hour.

Roll dough out into a long rope and cut into small portions.  Roll each portion into a very thin circle and put the filling in the center(amount of filling depends on the size of the circle). Fold pastry over to make a half circle and crimp the edges.

Deep fry in hot oil until golden.

Serves

Peppered Pork Pastry

This videoPepper Cake, is very informative and i find this cake/pastry very interesting, although i could not fully understand the  language but i could guess.  I managed to bake a batch of very light pastry and loved it, no wonder these cakes are so popular on the streets of Taipei.  I don't know if i had guessed right the ingredients and had wished that i could know all the tips.  I could have missed some tips, cos my dough 1 did not rise to double in 20 or 30 minutes.  ok - it is winter here but not 4 hours later????.  Could it be that the salt had killed some of the yeast??  The next time if i should make this recipe again, i will add 1 tbsp of sugar to Dough 1 and i am sure the sugar present in the dough should aid the yeast to work better and will leaven the dough faster. 

Ingredients:

Dough 1:
2 cups bleached all-purpose flour
1/2  tsp instant yeast
1 tbsp sugar
1 tsp salt
1/2 cup or more water(to make a soft dough)

Dough 2:
1/2 cup flour
1/2 cup lard

Filling:

1 /2 lb ground shoulder pork
1/2 lb  ground belly pork
1 tbsp soya sauce
1 tbsp sesame oil
1 tbsp rice wine
1 tbsp sugar
1/2 tsp salt
1/2 tsp msg(optional)
1 tbsp black pepper
1/4 cup water


2 cups chopped green onions

White Sesame seeds for topping

1/2 cup simple syrup for glazing


Method:

Mix all the ingredients for the filling and stir well to combine.  Add water, a little at a time until pork is homogeneous.  Cover with plastic wrap and leave in the refrigerator

To prepare Dough 1:

Dilute salt in the water.  Mix sugar, yeast and flour together and add in all the water to make into a dough.

Set aside and leave to rest while you prepare Dough 2. Let dough rise until double in size.

To prepare Dough 2:

Add lard to the flour and knead into a dough.

To prepare the pastry:

Divide Dough 2 into 10 portions(more if you want smaller pastry)

Divide Dough 1 into 10 portions.

Wrap Dough 2 with Dough 1, repeat with the other 9 portions.

Using a chinese rolling pin, roll 1 portion into a long ovel(Flatten dough by starting from the center and roll up once, back to center and roll down once)

Roll up the flattened dough like you would roll a carpet.

Repeat with the other 9 portions.

Now back to the first portion.  Ending flap facing up, press your index finger on the flap, with your thumb and third finger, pinch the two ends together, so that the dough now is slightly round.

Roll with rolling pin to a thin circle,  fill with marinated pork and a generous portion of green onions.

Pleat the pastry and seal well.

Dip the surface of  wrapped pastry onto the simple syrup and then dip onto the sesame seeds.

Repeat with the other 9 portions.

Cover wrapped pastries and let it rise for 20 - 30 minutes before baking in preheated 350 f oven for 20 minutes,  after the first 10 minutes, open the oven door, so that steam can be released and pastries will crisp better.

Serves

Raspberry Danish Spirals

As the title denotes, these Spirals are made from the Danish dough. It is to be noted that it is important to make  a full recipe of danish dough or the sufficient layering will not be achieved, although you only need half of the dough.  An 'oven proof' jam containing a gelling agent that will not not melt out during baking is preferable.  Look out for the 'gelling agent' under the 'ingredients' label from the jam bottle


Ingredients:

One half of the recipe of The Danish Dough

3 1/2 ozs/1/2 cup/100 g granulated sugar
1 tsp/1.3 g ground cinnamon
3 1/2 ozs/1/2 cup/100 g chopped walnuts
1 large egg lightly beaten to be used as glue
12 ozs/3/4 cup/340 g seedless raspberry jam

Method:

Roll out the dough on a lightly floured surface into a rectangle 1/2 inch (6 mm) thick.  Using a pizza cutter, trim the edges of the dough so they are straight.

In a separate bowl, mix the sugar, cinnamon, and walnuts together.

Using a pastry brush, lightly brush the dough with the beaten egg and evenly sprinkle the sugar, cinnamon and nut mixture over half of the dough,  Using hands, spread the mixture evenly.

Fold the unfilled half of the dough over the sugar, cinnamon, and nut mixture and, using a rolling pin, lightly roll over the dough so both sides adhere.

Using a pizza cutter. cut the dough crosswise into 1/2 inch(1.25 cm) thick strips.

Working with each strip separately, gently pull a strip lengthwise to stretch it slightly and twist it over and over until it is tightly wound.  Coil the twisted dough around itself to form a spiral and place the coil on a parchment-lined sheet pan.

Repeat with the remaining strips.

Allow the spirals to proof in a proof box at no higher than 85f(30c) for approximately 30 minutes to 1 hour or until they appear puffy.  (i do not have a proof box, so i cover loosely, the sheet pan with plastic wrap and then cover with a damp cloth).
\
Make an indentation in the center of each  coil and fill with some jam.

Preheat the oven to 400f(205c).

Bake the spirals for 10 - 12 minutes, or until they are golden brown.

While the spirals are still hot, drizzle each with the sugar icing. Sorry - no sugar icing for Lily and family.

This Croissant is made from Danish Dough and is cut differently from "The Croissants i made with Croissant Dough.  The base is 2 1/2 inch and the height is 10 inches.
Serves

Almond Danish Braid

Danish dough is the last of the three laminated dough that i learned to make from Gail Sokol - About Professional Baking - The Essentials.  The Danish dough is similar to Croissant dough in the folding techniques, it has yeast, milk and sugar.  The only difference is Danish dough has eggs and Croissant has not.  The Danish dough is the richest of the three types of laminated dough and Cardamom, a spice from a pod used in Middle Eastern and Indian cuisine, is related to the ginger family and is often used in Danish doughs because it gives off a pleasant, spicy, almost floral aroma..  After all this while here in the States, i have not learned how to like the icing and so i will not make them as it is added unnecessary calories.

Ingredients:

Danish Dough:

4 fl ozs/1/2 cup/120 ml lukewarm water (110f/43c)
4 fl ozs/1.2 cup/120 ml whole milk scaled and cooled to lukewarm(110f/43c) in a small saucepan
1/2 oz/3 1/2 tsp/10.5 g instant yeast
10 ozs/2 cups/285 g bread flour, plus more if needed
9 ozs/2 cups/255 g all-purpose flour

3 1/2 ozs/1/2 cup/100 g granulated sugar

1/4 oz/1 tsp/6 g salt
1/4 tsp/1.5 g ground cardamom
1/2 oz/1 tbsp/15 g unsalted butter,softened
2 large eggs, room temperature
1 lb/2 cups/455 g unsalted butter, cold but not hard (leave at room temperature for 30 minutes to soften slightly)

Almond Danish Bread:

Using one half of the Danish Dough.

Almond filling:

5 ozs/1 1/4 cups/145 g yellow or white cake broken into pieces
4 ozs/115 g almond paste
1 oz/4 tbsp/30 g granulated sugar
2 ozs/4 tbsp/55 g butter, softened
3/4 fl oz/1 1/2 tbsp/20 ml water

Almond Danish Braid:

1 1/2 oz/1/2 cup/50 g sliced almonds, lightly toasted

1 large egg white beaten with 1 tsp(5ml) water to be used as a glue and a wash.

Confectioners Sugar Icing

4 ozs/1 cup/115 g confectioners' sugar - sifted
1 - 1/2 tsp/15 - 22.5 ml milk, plus more if needed
1 tsp/5 ml vanilla extract
Method:

Danish Dough:

Add the water to the saucepan containing the sealed milk.l  Add the yeast and stir to dissolve.

In the bowl of an electric mixer using the paddle attachment, combine the flours, sugar, salt and cardamom.  Blend the dry ingredients on low speed until they are well combined.

On low speed gradually add the warm yeast and milk mixture, softened butter, and eggs until a soft dough forms.  Stop the machine and feel the dough.  If it feels too sticky, sprinkle in a small amount of bread flour.

Remove the dough from the bowl and knead it until it feels smooth and elastic but still soft.  Do not overwork the dough.  Shape the dough into a rectangular disk.  Wrap  the dough in plastic wrap and chill it for 30 minutes.

Preparing the Butter to be enclosed.

Place the butter on a piece of plastic wrap that is at least two or three times its size o a clean, dry work surface.  Cover the butter with another piece of plastic wrap the same size as the first.  Using a rolling pin, hit the butter to soften it slightly and then begin to roll and push it into an even 6 x 12 inch(15 x 30 cm) rectangle.  Do not over handle the butter.  It should, ideally, be the same consistency as the dough.  Dry it aside, do not chill.

Enclosing the butter

On a lightly floured work surface, roll the chilled dough into a 9 x 18 inch (22.5 x 45 cm) rectangle. Place the rectangle of butter across two thirds of the rectangle and fold like a letter, bring the unbuttered end up over to the middle of the butter, sealing the dough all along the edges.  Fold the remaining buttered portion of the dough on top, completely sealing the butter inside.  Be sure to stretch the corners of the dough to square it off, pressing it down to seal the edges together.  Using a pastry brush, dust off any excess flour.

Completing One Three-fold or Letter-fold turn:

Rotate the dough 90 degrees so that when the dough is rolled out, the open ends will become the short sides of the rectangle.  It will be these short sides that are folded into the center to make sure the fat stays enclosed.  Roll out the dough to a 9 x 18 inch(22.5 x 45cm) rectangle.  Using a pastry brush, dust off any excess flour.

Take one short end of the dough and fold it one third of the way toward the middle, like a letter, pressing it down slightly.  Take the other short end and pull it over the dough to meet the other side as if you are folding a letter.  Press the dough down slightly so the edges remain sealed.  This step completes one letter-fold turn. Press one finger into the dough to show one turn is complete.  Wrap the dough in plastic wrap and chill for 1 hour.  A marker can also be used on the plastic to mark one completed turn.

Repeat rolling, folding, chilling and marking the number of completed turns two more times for a total of three turns.  After the third and final turn is complete, wrap the dough tightly in plastic wrap two times and chill it overnight in the refrigerator.  The dough will expand in the refrigerator because of the yeast, so be sure it is swaddled securely within the plastic.

To make the Almond Filling:

In a food processor, process cake pieces until finely ground.

Add the almond paste, sugar, and butter and process the mixture until well combined.  With the motor running, add the water and process the mixture until a paste forms.

To assemble the Almond Danish Braid:

Roll the danish dough out to a 10 x 15 inch(25 x 37.5 cm) rectangle on a lightly floured surface.  Brush off the excess flour from the dough.  Pick up the dough and place it onto a parchment lined sheet pan.

With a pizza cutter, lightly mark a line parallel to the long side approximately 3 inches in from the edge, going completely down the length of the dough without cutting through to the other side.  Do the same on the opposite long side. 

Spread the almond filling over the narrow rectangle that has formed.  Scatter half the almonds over the filling. Using a pizza cutter, make 3 inch(7.5 cm) long cuts on an angle that are approximately 3/4 inch(2 cm) apart all the way down the length of the dough on both sides.  These cuts should resemble fringe on both sides of the dough.

Lightly egg wash the fringed strips. Begin at the end of the dough where you started to cut the fringed pieces and fold the piece of the dough on top of the narrow rectangle to come over the filling by 1 inch(2.5 cm).  Fold in the strips alternating left and right sides and continuing down the full length of the dough so that it resembles a braid.  Reserve the egg wash by covering it with plastic wrap and place it in the refrigerator.

Place the braid in a proof box at no higher than 85f(29c) for 30 minutes to 1 hour or until the braid appears puffy.

Preheat the oven to 375f(190c)

Using a pastry brush, brush the entire surface of the braid with the reserved egg wash.

Bake the braid for 25 - 30 minutes or until the braid is golden brown.

Serves