Danish pastry with cherries and almond mascarpone cream

Name: Danish pastry with cherries and almond mascarpone cream
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 75 ml Milk; 50 g Sugar; 10 g Yeast; 250 g Flour; 20 g Butter; 1 pinch Salt; 1 package (450 g; 6 slices of 75 g each; 10 x 20 cm) frozen puff pastry; 1/2 glass (425 ml) Sour cherries; 100 g Marzipan raw mass; 2 TABLESPOONS Amaretto (Italian almond liqueur); 100 g Mascarpone (Italian cream cheese); 2 Egg yolk (size M); 1 TABLESPOON Pudding powder "Vanilla Flavor"; 200 g Apricot Jam; 20 g flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

75 ml Milk
50 g Sugar
10 g Yeast
250 g Flour
20 g Butter
1 pinch Salt
1 package (450 g; 6 slices of 75 g each; 10 x 20 cm) frozen puff pastry
1/2 glass (425 ml) Sour cherries
100 g Marzipan raw mass
2 TABLESPOONS Amaretto (Italian almond liqueur)
100 g Mascarpone (Italian cream cheese)
2 Egg yolk (size M)
1 TABLESPOON Pudding powder "Vanilla Flavor"
200 g Apricot Jam
20 g flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Put milk and sugar in a pot, warm it up to lukewarm and dissolve the yeast in it. Put the flour in a bowl, make a depression, add the milk-yeast mixture and cover with flour. Leave in a warm place for about 15 minutes. Dice butter, add salt and knead everything to a smooth dough. Cover with a cloth and chill for about 15 minutes. Put the puff pastry sheets next to each other and let them thaw. Roll out the yeast dough on a floured work surface (approx. 35x20 cm).
2
Place the first puff pastry sheet lengthwise on the pastry sheet so that it ends with the edge of the pastry. Whip with the dough. Place the second puff pastry sheet on top and also fold in. Chill for about 10 minutes. Repeat the process twice more. Roll out the dough 2-3 mm thick (approx. 36x36 cm), if necessary cut in half and cover and put in a cool place for approx. 15 minutes. In the meantime drain the cherries. Knead marzipan with amaretto. Then stir with mascarpone, 1 egg yolk and pudding powder until smooth. Divide the dough sheet into 16 squares (approx. 9x9 cm). From each square, fold in the corners towards the middle and press on. Put 1 tablespoon of mascarpone mixture in the middle of each square. Spread cherries on top.
3
Knead marzipan with amaretto. Then stir with mascarpone, 1 egg yolk and pudding powder until smooth. Divide the dough sheet into 16 squares (approx. 9x9 cm). From each square, fold in the corners towards the middle and press on. Put 1 tablespoon of mascarpone mixture in the middle of each square. Spread cherries on top. Stir the rest of the egg yolk with 1 tablespoon of water until smooth and spread it on the Danish pastry corners. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes until golden brown. In the meantime, roast the almonds in a hot pan until golden. Remove and put aside. Remove the Danish pastry corners and let them cool down. Heat the jam and spread it on the Danish pastry corners and sprinkle them with the almonds. Let it dry and sprinkle with icing sugar
4
Stir the rest of the egg yolk with 1 tablespoon of water until smooth and spread it on the Danish pastry corners. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes until golden brown. In the meantime, roast the almonds in a hot pan until golden. Remove and put aside. Remove the Danish pastry corners and let them cool down. Heat the jam and spread it on the Danish pastry corners and sprinkle them with the almonds. Let it dry and sprinkle with icing sugar
5
Waiting time approx. 45 minutes