for 6 pieces

Puff pastry dough

400 g	white flour
1 tsp	salt
2 tbsp	sugar
1 parcel	vanilla sugar
½ cube	yeast (approx. 20 g), crumbled
80 g	butter, cold, cut into pieces
1 ¾ dl	milk
1	egg, beaten

Laminate

a little	white flour
150 g	butter, cut into pieces, soft

To bake

1 tbsp	amaretto
1 tsp	icing sugar

Crème

250 g	mascarpone
1 dl	full cream
1 ½ tbsp	sugar
1 tbsp	instant coffee
1 tbsp	amaretto

To serve

a little

cocoa powder, to dust

How it's done

Puff pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Pour the milk and egg into the well, mix and knead to form a smooth dough. Shape the dough into a rectangle, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Laminate

On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the dough evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough once again into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., repeat the process, cover and chill again for approx. 1 hr.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 20 x 60 cm). Cut into 6 squares, place on a baking tray lined with baking paper, cover and leave to rise again at room temperature for approx. 30 mins.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, place the Amaretto and icing sugar in a small bowl, mix, brush the hot Danish pastries with the icing and leave to cool on a rack.

Crème

Add the mascarpone, cream and sugar to a bowl and beat until creamy. Mix the coffee powder into the Amaretto, add to the cream mixture. Transfer the cream to a disposable piping bag, cut off the tip, and chill if necessary.

To serve

Pipe the cream onto the pastry shortly before serving, dust lightly with cocoa powder.

Show complete recipe