Danish Recipe #2 - Danish Envelopes (Konvolute)

By norsegal8

Envelopes may be made as a large pastry that can be cut up for serving or as individual pastries.

Ingredients

• FILLING AND DECORATION:
• 1 recipe Classic Danish Pastry or Quick MEthod
• 1 cup raspberry or apricot preserves
• 1/2 cup almond paste
• 1 slightly beaten egg
• powdered sugar

Preparation

Step 1

Cover 2 large baking sheets with parchment paper. Roll the pastry out onto a floured surface to make a 20-inch square. For the large pastries, cut into 4 equal square. Place on baking sheets.

Mix the preserves and almond paste until blended. Spoon 1/4 of the mixture across the center of each of the squares. Fold over two opposing corners to partially cover the filling, and pinch together to fasten. Let rise in a cool place for 30 to 45 minutes or cover with plastic wrap and refrigerate overnight.

Preheat the oven to 375 degrees. Brush pastries with the beaten egg. Bake for 25 minutes until puffed and golden. Sprinkle with powdered sugar and serve warm.

For individual pastries, cut the rolled-out dough into 4-inch squares. Dot each square with the mixture of preserves and almond paste. Fold two opposite corners together to partially cover the filling. Place on prepared baking sheets 2 inches apart.

Let rise in a cool place for 30 to 45 minutes, or cover with plastic wrap and refrigerate overnight. Bake at 375 degrees for 8 to 10 minutes until golden. Sprinkle with powdered sugar and serve warm.