Finishing Danish Pastries

Almond paste is a traditional filling for Danish pastries but many other fillings can be used. I often make a hazelnut filling, exactly like the almond paste but made with ground hazelnuts instead of almonds. Fresh lemon curd is another delicious filling.

Make the dough (steps 1-4) and shape into either cushions, stars or pinwheels. After shaping and filling bake and decorate as in steps 5-6 (left).

To make cushions, cut 7cm (3in) squares. Add the filling to each square and fold in the corners towards the centre, securing the tips with beaten egg.

To make pinwheels, cut a 25 × 10cm (10 × 4in) rectangle. Spread with filling and roll up like a Swiss roll. Cut into 2.5cm (lin) slices and bake cut sides down on the baking sheets.

To make stars, cut out 7cm (3in) squares. Cut from each corner to within 1cm (½in) of the centre. Add the filling to the centre and fold in the points to the centre, securing with beaten egg.