poppyseed & almond danishes
aka tebirkes
tebirkes are a traditional danish pastry that don’t appear to have made it big in australia (yet!)
i hope they do catch on here because these were phenomenal and a great use of my puff pastry scraps from the galette de rois!
these have an almond frangipane filling and crunchy poppyseed top, but i can easily see these being riffed on with a fruit jam filling (plum perhaps), citrus zest, or different frangipane (chocolate? stay tuned)
makes two
ingredients
almond filling
25g caster sugar
25g butter, softened
25g almond meal
0.5 tsp almond extract
generous pinch salt
assembly
155g puff pastry (scraps)
about 2 tbsp poppyseeds
method
almond filling
add the butter (25g) and sugar (25g) to a small bowl and beat together until light and fluffy
add the almond meal (25g), salt (generous pinch), and almond essence (0.5 tsp) and mix to combine
assembly
preheat the oven to 200°C
if using scraps of puff pastry, cut into strips and arrange into a rectangle (with the long edge running perpendicular to the direction of the strips)
roll out lightly to combine the strips
fold the pastry rectangle into thirds (like a letter)
roll out to about 6mm thick, trim off any skew edges and arrange with the short edge down
spoon the almond filling into the centre and spread over the centre half of the pastry, leaving the top and bottom quarters bare
fold the top and bottom quarters over the filling to form a neat little package
place the poppyseeds (about 2 tbsp) on a plate, tupperware lid or some other controlled surface
press the bottom of the pastry into the poppyseeds
flip the pastry over to be seam side down and so the poppyseeds are facing up
cut along the long edge and arrange on a lined baking sheet
freeze for 10 minutes to help the puff pastry expand in the oven
transfer directly to the oven and bake for 10 minutes, then reduce the oven to 180°C and bake for 5-10 more minutes until golden brown
let cool for 10 minutes before inhaling
“better than any almond croissant” - mr. kitchen