12 nut danish Recipes

butter, sugar, egg, beaten, vanilla extract, all-purpose flour, baking soda, cinnamon, apples, peeled and grated, sugar, cinnamon, nuts, chopped

butter or 2 tbsp margarine, baking mix, egg, beaten, sugar, milk, vegetable oil, almond extract, chopped nuts, cream cheese, softened, sugar, eggs, almond extract, powdered sugar, water

flour, brown sugar, butter, nuts (any kind you like, chopped ), cream cheese, powdered sugar, vanilla, your favorite berries, raspberry junket danish dessert mix or 1 (4 3/4 oz) package strawberry-flavor danish dessert mix, cold water or 1 3/4 cups apple juice

butter, flour, brown sugar, salt, nuts, cream cheese, sugar, nuts, sliced bananas, cold water, strawberry-flavor danish dessert mix (or raspberry flavored, junket brand), cool whip, thawed

flour, brown sugar, butter, nuts, cream cheese, vanilla, powdered sugar, cool whip, raspberry junket danish dessert mix, frozen raspberries, thawed (drain and reserve juice)

milk, yeast, egg yolks, sugar, flour, shortening, salt, melted butter, beaten egg white, brown sugar, nuts, chopped, butter, powdered sugar, vanilla, heavy cream

unsalted butter, room temperature, blue cheese, room temperature (such as stilton or danish blue), coarsley chopped walnuts, fresh ground pepper, red onions, vegetable oil

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

blanched almonds or hazelnuts, sugar, cinnamon, x eggs, vanilla, butter, softened

butter, olive oil, leeks, total weight about 1lb, thinly sliced, penne rigate or 16 oz your favourite pasta, creme fraiche or 6 3/4 oz sour cream, coarse grain mustard, danish blue cheese, roughly diced, sun-dried tomatoes packed in oil, drained and thinly sliced, baby spinach leaves, salt , to taste, fresh coarse ground black pepper , to taste, crushed red pepper flakes , to taste (optional), chopped pistachio nut (to garnish )