Danish Pastry

Instructions

1. Prepare the dough
   In a large bowl, mix flour, sugar, salt, and yeast. Add lukewarm milk and egg, mix until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and refrigerate for 30 minutes.
2. Incorporate the butter
   Roll the dough into a large rectangle about 1/2 inch thick. Arrange 2/3 of the butter slices over 2/3 of the dough, leaving the top third butter-free. Fold the dough like a letter: fold the butter-free third over the middle, then fold the bottom third on top. Seal edges, turn 90 degrees, and roll out again. Repeat with remaining butter. Fold again, wrap in plastic, and refrigerate for 1 hour.
3. Shape the pastries
   After chilling, roll the dough to 1/4 inch thickness. Cut into 4-inch squares. Place a spoonful of almond paste and a small dollop of jam in the center of each square. For traditional shapes, fold two opposite corners to the center and press down, or fold all corners to the center for a different style. Place on parchment-lined baking sheets, cover loosely with plastic wrap, and let rise for 30 minutes.
4. Bake the pastries
   Preheat oven to 375°F (190°C). Brush pastries with beaten egg and sprinkle with sliced almonds. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool.
5. Prepare the glaze
   Mix powdered sugar with water until smooth. When pastries are cooled, drizzle glaze over the top in a decorative pattern. Allow glaze to set before serving.