Raspberry-Apricot-Almond Danish

I made this pastry for a brunch we had today. Because I had the dough already made, leftover from a previous experiment, it was pretty easy to put together before everyone arrived. I took the dough out of the freezer, went to pick up some bagels, came back and rolled it out, filled it with raspberry and apricot preserves and a ground almond mixture, closed the braid, let it rest for 30 min., and then baked it for 20 min. Relatively quick and extremely tasty, and there's now only a sliver of it left.

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Rise and Shine

Blustery and cold Sunday mornings call for a little something extra. This morning, with the temperature in the 20s and the wind chill at least 10 degrees lower, I made a treat from "Baking With Julia." This Danish pastry is flaky, and the recipe includes three choices for one of the two fillings and two choices for the second. I used four-berry preserves and a ground almond mixture, but there are many, perhaps less traditional, substitutions too.



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