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Chocolate and Almond Danish Pastry

You will need a batch of the sweetened version of the Fathead Dough, click on the menu button above for the recipe.

40g unsalted butter, melted
100g ground almonds
100g marscapone cheese
1 tbsp almond extract
1 egg
4 tbsp splenda
100g dark chocolate chips, reserve 25g for decorating the top of the danish.

Preheat the oven to gas 3/325f/170c and line a large baking tray with greaseproof paper.

Divide the Fathead Dough into two and roll out the pieces between sheets of greaseproof paper into rectangles. For a neat Danish trim the edges.

Melt the butter in a microwaveable bowl and then add all the remaining ingredients and mix together until well combined with a electric hand mixer.

Then divide the filling between the two pieces of dough. I put mine in the centre and then cut the dough on either side so that it can be layered over the middle like a plait.

Transer them carefully onto the baking tray and bake on the top shelf of the oven for 15 to 20 minutes. Turn the tray around halfway through to ensure the pastries are evenly coloured and cooked.
Allow to cool a little before serving, a coffee flavoured with a Skinny Mix Syrup is a good accompaniment.

Store in a airtight container in the fridge for up to 3 days, can also be frozen.

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