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Almond paste as danish filling-what else to add?

My brother is obsessed with almond paste. I want to make him that shortcut danish with crescent rolls. What else should I put in the middle with the almond paste to make almond filling? He does not want any other flavor, so no raspberry jam, etc. I am just wondering how I make it a "filling" because I am afraid it will be too dry just laying in the paste. What do you think?

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  1. Egg whites and confectioners sugar

    1. http://www.pillsbury.com/recipes/dani...

      Jerseyg, according to Pillsbury it's pretty straight forward.

      1. Now in a cake like a King Cake an almond filling using a food processor, combines 1/2 cup ground almond meal, 1/4 cup granulated sugar, 1 egg, 3 tablespoons softened butter, 3/4 teaspoon vanilla extract, and 1 tablespoon all-purpose flour until a smooth, creamy paste is formed.

        If you're looking for a smooth creamy paste to spread on each crescent roll this would work.

        4 Replies
        1. re: HillJ

          What is almond meal? Do they sell it in a can?

          I never knew King cake had almond filling. I need to get myself down to N'Awlins.

          1. re: Jerseygirl111

            If you have a Trader Joe's, they sell almond meal, also cashew meal. It's just very finely ground nuts. I use the almond meal in various cookies and cakes and pastry fillings eg slightly whipped egg white, sugar, almond meal, almond extract, lemon rind, and cinnamon.

            1. re: Querencia

              Exactly - homemade almond paste won't taste as almondy as the storebought unless you add almond extract or amaretto.

              Easiest: buy Solo brand almond filling in your supermarket (sometimes in with the Jewish foods). They do the work for you, and it's great stuff. If you want to gild the lily you can add almond paste and/or cream cheese to it.

              1. re: greygarious

                Goodness....I'm a 61 year old Dane and still learning. Thanks!

        2. Thank you both!

          HillJ, this was inspired by the Entenmanns danish thread. I ended up making a delish cheater (pie filling) apple danish for Christmas.

          4 Replies
          1. re: Jerseygirl111

            Awesome! That was a fun thread.
            Costco (a big bag though), Wfoods & most health food stores sell almond meal
            it's raw blanched whole almonds that have been ground into a fine powder.

            this brand is sold in most grocery stores

            1. re: HillJ

              I agree this is a fun thread. I needed an idea for a pastry to make tomorrow and I happen to have both almond meal and almond paste in the pantry. I'm going to make a sweet dough in the bread machine and try an almond filling. Not sure yet which filling recipe I'll use, but thanks for the inspiration.

            2. re: Jerseygirl111


              There are tons of variations. Using almond extract instead of the vanilla extract called for in some recipes, With this recipe, you'd have plenty of almond flavor using extract without actually using the paste. Someone recommend cream cheese, that would certainly work as shown here.

              Really depends what kind of filling you think your brother would enjoy most.

            3. Old-time bakeries used cake crumbs in their fillings.

              1 Reply
              1. re: sandylc

                All the old time bakeries I have known make two layer fillings, one crumb and one cream layered on top of each other and sometimes generously sprinkled over the top.

                But baker secrets in the area of danish filling is pretty high on variety so when you say cake crumb it could have been repurposing bakery cake bases or it could have been baked off fresh leftover batter then crumbled.

                But a shortcut danish using crescent dough wouldn't benefit by cake crumb. It would taste funky.

              2. I made a recipe that said the following in regard to making almond filling: If all you have on hand is almond paste, turn it into filling this way. For every 5 ounces of almond paste, beat it with 1/4 cup sugar, 1/4 cup all-purpose flour, 4 tablespoons softened butter, 2 large eggs and 1/2 teaspoon vanilla. This should yield approximately 10 ounces of filling. I had two seven ounce tubes of almond paste, so I counted that as 15 ounces and tripled the recipe. (It was for three big almond babkas.) This worked really well, very tasty.

                1. Don't put too much, a little will do ya'. Then brush the hot pastries with thinned apricot jam.

                  1. I ended up using a modified version of HillJ's Pillsbury recipe. About 4oz (half can) of Solo almond paste, 2 tsp of sugar and 3 Tbsp butter. I used a fork to combine well, (i had to soften the paste a bit in the microwave) then spread it on the crescent. I did brush the top with beaten egg but it seemed to take quite a while to bake completely through. The dough was still mushy on the top near the filling. I had it on parchment but it was getting very brown on the bottom
                    and I began to get nervous. I had it on the top rack but baked at 375. Is that too high? It worked out fine but I would prefer it lighter. After it cooled, I microwaved some canned vanilla icing (yeah-hydrogenated!) and drizzled over the top, then sprinkled with toasted, sliced almonds. Well, he LOVED
                    it. It was a huge success. Thank you all for your help.

                    1 Reply
                    1. re: Jerseygirl111

                      That HE loved it is all that matters. You didn't need much help actually. And I learned a few new tips within the thread myself. Thanks, Jerseyg.

                    2. Your brother and I are kindred spirits! :) I think what you're really looking for is frangipane. To make it, you take almond paste and then lighten it up with butter, eggs and sugar.

                      Here's a video of someone doing it on youtube. I've made this recipe and it's pretty stellar! I use it inside my homemade croissants all the time and *LOVE* it!


                      1. I am not clear on the relationship between almond paste sold per se and marzipan as in candy shaped to look like little pieces of fruit, potatoes, and dominoes. Would be grateful for clarification. The marzipan I see used in good bakeries, as for example on petits fours, looks a lot like rolled fondant but tastes intensely of almond. THAT is what I'd like to achieve. Can I turn my canned almond paste into that?

                        PS This will be obvious and already known to some but in Chicago not many stores stock it so I guess it's possible not to know. Crescent Rolls puts out a variety that is one plain rectangle of dough not cut into triangles for rolls. SO useful. If your store isn't stocking it, lean on your store manager.

                        1 Reply
                        1. re: Querencia

                          Almond paste is the main ingredient in marzipan. So yes you can use your canned almond paste to create a basic marzipan dough.