Pastries

Apricot Danish
Pastries, Recipe

Apricot Danish

Created by The French Pastry School Yield: 24 Apricot Danishes For the Almond Filling: For the Danish Dough: Base Temperature: 54ºC Recipe courtesy of American Almond® – www.americanalmond.com

Almond Croissant
Pastries, Recipe

Almond Croissant

Created by The French Pastry School Yield: 18 Almond Croissants For the Almond Cream: For the Almond Syrup: For the Assembly: Recipe courtesy of American Almond® – www.americanalmond.com

Pastries, Recipe

Hamantaschen

            For the Cookie Dough: For the Poppyseed Filling: Finishing Ideas: Use American Almond Baker’s Hungarian Lekvar in place of the filling. There is no need to add anything when using the Baker’s Lekvar to fill the hamantaschen. Recipe courtesy of American Almond® – www.americanalmond.com […]