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

Hamantaschen
Pastries, Recipe

Hamantaschen

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® – […]