4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
- makes about 1 1/4 cups -
6 tablespoons (3 ounces) unsalted butter, at room temperature
Working in a food processor, put the butter and confectioners’ sugar in the workbowl. Process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended. Add the flour and cornstarch, process, then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Scrape the almond cream into a container and either use immediately or refrigerate until firm. (Keeping: The almond cream can be packed airtight and kept in the refrigerator for up to 4 days or frozen for up to 1 month. Defrost, still wrapped, overnight in the refrigerator, then beat it with a spatula or spoon to bring back its original consistency.)
3/4 cup sugar
1/3 cup cornstarch
2 tbsp lemon juice
I pitted the cherries by hand after cutting them in half. Luckily I have this great kitchen scale to weigh the cherries - thanks to my good friend Lili who gave it to me for my b'day!