Best 2 Danish Diamonds Recipes

In the realm of delectable pastries, Danish diamonds, also known as "rombe" or "rhombuses," sparkle like culinary gems. These delightful treats, originating from Denmark, have captivated taste buds worldwide with their exquisite combination of flaky pastry and sweet fillings. This article presents a tantalizing trio of Danish diamond recipes, each offering a unique flavor journey.

The first recipe, Classic Danish Diamonds, embodies the essence of this pastry. Layers of buttery dough encase a luscious filling of raspberry jam, creating a harmonious balance of tart and sweet. For those seeking a more decadent experience, the Chocolate-Filled Danish Diamonds indulge with a rich chocolate filling, while the Apple-Filled Danish Diamonds offer a delightful fusion of sweet apples and aromatic cinnamon.

Whether you're a seasoned baker or a novice in the kitchen, these recipes provide step-by-step instructions, ensuring a successful baking adventure. Indulge in the art of creating these Danish diamonds and savor the moment as you take a bite of these delectable pastries, letting their flavors dance on your palate.

Let's cook with our recipes!

EASY DANISH ALMOND PASTRIES

Easy Danish Almond Pastries image

If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.

Provided by Lance F

Categories Bread Yeast Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 9

Ingredients

2 (8 ounce) tubes refrigerated crescent roll dough, divided
1 (8 ounce) can almond paste
1 (8 ounce) container mascarpone cheese
½ cup white sugar
1 large egg, separated, divided
2 ¼ ounces sliced almonds
1 tablespoon white sugar, or as needed
½ cup powdered sugar
2 tablespoons water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 23.5 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 4.5 g, Sodium 186.6 mg, Sugar 10.4 g

DANISH PASTRY

Danish Pastry image

Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.

Provided by Cindy

Categories Bread Yeast Bread Recipes

Time 3h8m

Yield 36

Number Of Ingredients 10

Ingredients

2 cups unsalted butter, softened
⅔ cup all-purpose flour
2 ½ cups milk
½ cup white sugar
2 teaspoons salt
4 ½ teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract

Steps:

In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.

Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g

Tips:

Use cold butter: This will help the cookies stay flaky and prevent them from spreading too much.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the dough, making the cookies light and airy.
Add the eggs one at a time, beating well after each addition: This will help prevent the dough from curdling.
Stir in the dry ingredients gradually: This will help prevent the dough from becoming tough.
Chill the dough for at least 30 minutes before baking: This will help the cookies hold their shape.
Bake the cookies until the edges are just beginning to brown: This will help prevent them from overbaking and becoming dry.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack: This will help prevent them from breaking.

Conclusion:

Danish Diamonds are a delicious and easy-to-make cookie that are perfect for any occasion. They are light and flaky, with a sweet and nutty flavor. The tips above will help you make perfect Danish Diamonds every time.