Surprise Jam Pastry

This Buttery, flaky, tender danish pastry is drizzled with icing and sprinkled with almonds. It is perfect for breakfast or as a treat. 

IMGP0044

I call this surprise pastry because it is really a surprise.

Let me explain.

It all started over the summer when I do most of my canning. I love to make jams when fruit is at the peak of freshness. So I made a couple of jars of some fruit preserves. I know some were Figs because my friend Lisa has a fig tree. I also made some apple butter and I think I made some peach preserves. Anyway I made some type of fruit preserve and forgot to mark them. 4 jars in my pantry and I have no idea what they are. So I got inventive and decided to call them surprise jam.

When I came across this beautiful Pastry recipe over at King Arthur Flour, I knew it would be the perfect vehicle for my surprise jam. I decided to make something similar except I would use my surprise jam. It turned out buttery and delicious!

IMGP0037

Surprise Jam Pastry

Ingredients:

First layer
1 cup flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup water
Second Layer
1 cup warm water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
3 large eggs
Icing sugar
1/2 cup sugar
4 teaspoons milk
1/4 cup slivered almonds

Directions:

Preheat oven to 350 degrees
Combine the flour and salt. Cut in the butter and add the water to form a rough dough. Divide the dough in half and form a 10×3 inc rectangle from both on a parchment lined baking sheet. Set in the fridge to keep cool. For the second layer, bring the water and salt to a boil in a medium saucepan. When the butter has melted add the flour and salt. Stir vigorously until the dough begins to steam. Transfer the dough to a mixing bowl fitted with a paddle attachment. Add the eggs one at a time beat until the dough is no longer glossy. Split the dough in half and spread over the other batter you made. You can wet your fingers to smooth the batter out if necessary. Bake for about an hour. The pastry will be puffy and golden brown. Spread about 1/3 cup jam over each pastry. Drizzle with icing and sprinkle with slivered almonds.

Peace be with you,

Veronica