{"id":17314,"date":"2016-06-06T07:38:01","date_gmt":"2016-06-06T12:38:01","guid":{"rendered":"http:\/\/crankymouse.com\/?p=17314"},"modified":"2019-02-04T02:11:24","modified_gmt":"2019-02-04T07:11:24","slug":"rhubarb-almond-danishes","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2016\/06\/06\/rhubarb-almond-danishes\/","title":{"rendered":"Rhubarb Almond Danishes"},"content":{"rendered":"<p><em>A recipe for rhubarb almond danishes from a laminated dough with a frangipane and rhubarb swirl, glazed with rhubarb syrup.<\/em><script src=\"\/\/assets.pinterest.com\/js\/pinit.js\" async=\"\" defer=\"defer\" type=\"mce-no\/type\" data-pin-hover=\"true\" data-pin-save=\"true\"><\/script><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" class=\"aligncenter size-full wp-image-17330\" height=\"938\" width=\"625\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-199x300.jpg 199w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/p>\n<p>June has arrived, and my children count the days to summer vacation. The lilacs have gone from fragrant violet blooms to dried blossoms seemingly overnight. The irises and poppies are now full and colorful, each vying for attention. My vegetable garden whispers of promise (even as I try to troubleshoot plant issues). <\/p>\n<p>I spent my morning in the dirt, replanting failed seeds, babying the seedlings as they send out new leaves, turning into mature, fruit-bearing plants. I strung further on our pea and bean teepee, encouraging the thin tendrils to take hold of the new twine.<\/p>\n<p>In the corner of the garden sits a rock-walled raised bed. In the center sit my now brown lilac, which is ringed by strawberries, my daughter&#8217;s fanciful fairy garden, and the rhubarb I planted our second summer in this house.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17322\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-picking.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"460\" width=\"690\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-picking.jpg 690w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-picking-300x200.jpg 300w\" sizes=\"auto, (max-width: 690px) 100vw, 690px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17319\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-dough.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"460\" width=\"690\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-dough.jpg 690w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-dough-300x200.jpg 300w\" sizes=\"auto, (max-width: 690px) 100vw, 690px\" \/><\/p>\n<p>The rhubarb is out of control, the patch growing larger and more abundant every spring. Each year I make a list of well-intentioned plans for how to use it. Each year I go back to making the same two things: <a href=\"https:\/\/crankymouse.com\/recipes\/ricotta-pancake-strawberry-stacks-with-honey-rhubarb-syrup\" target=\"_blank\">honey rhubarb simple syrup<\/a> and my mom&#8217;s <a href=\"https:\/\/crankymouse.com\/recipes\/rhubarb-coffee-cake\" target=\"_blank\">rhubarb coffee cake<\/a>. Repeat.<\/p>\n<p>So today as the heat rose and the sun beat down on my spring garden, I decided to make a laminated pastry dough in my non-air-conditioned house and turn the oven on to 425\u00baF. Naturally. (Tomorrow&#8217;s high promises to be 66\u00baF; a much more sensible choice.)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17318\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-butter.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"938\" width=\"625\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-butter.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-butter-199x300.jpg 199w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-pan2.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" width=\"625\" height=\"938\" class=\"aligncenter size-full wp-image-17332\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-pan2.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-pan2-199x300.jpg 199w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/p>\n<p>I called the fairy garden daughter to the kitchen, and she happily assisted rolling and folding and filling the dough, all while talking about making light saber LEGO earrings and her newfound facts on the mating habits of cardinals, which can be seen from our kitchen window.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17324\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-tray.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"938\" width=\"625\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-tray.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-tray-199x300.jpg 199w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/p>\n<p>These danishes start with a basic a yeasted laminated dough dotted with freshly ground cardamom specks. They&#8217;re filled with <a href=\"https:\/\/crankymouse.com\/recipes\/mulberry-almond-frangipane-tart-contentment\" target=\"_blank\">frangipane<\/a> and a smear of cooked down rhubarb butter, glazed rhubarb syrup, and sprinkled with a healthy handful of sliced almonds. <\/p>\n<p>A recipe for rhubarb almond danishes from a laminated dough with a frangipane and rhubarb swirl, glazed with rhubarb syrup. They&#8217;re not too sweet, with the tangy rhubarb providing a nice contrast against the sweetness from the honey and the richness of the buttery dough.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17325\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twist.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"937\" width=\"625\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twist.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twist-200x300.jpg 200w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Rhubarb Almond Danishes\",\"author\":{\"@type\":\"Person\",\"name\":\"Shaina Olmanson\"},\"datePublished\":\"2019-02-04\",\"recipeYield\":20,\"image\":[\"https:\\\/\\\/crankymouse.com\\\/wp-content\\\/uploads\\\/rhubarb-almond-danish-recipe-45-480x480.jpg\",\"https:\\\/\\\/crankymouse.com\\\/wp-content\\\/uploads\\\/rhubarb-almond-danish-recipe-45-480x360.jpg\",\"https:\\\/\\\/crankymouse.com\\\/wp-content\\\/uploads\\\/rhubarb-almond-danish-recipe-45.jpg\",\"https:\\\/\\\/crankymouse.com\\\/wp-content\\\/uploads\\\/rhubarb-almond-danish-recipe-45-480x270.jpg\"],\"recipeCategory\":\"Dessert\",\"prepTime\":\"PT4M\",\"cookTime\":\"PT20M\",\"performTime\":\"PT6H56M\",\"totalTime\":\"PT7H\",\"recipeIngredient\":[\"1 cup whole milk\",\"2 tablespoons sugar\",\"4 1\\\/2 teaspoons granulated yeast\",\"3 1\\\/2 cups all-purpose flour\",\"2 teaspoons fresh ground cardamom\",\"1\\\/4 teaspoon salt\",\"2 eggs, lightly beaten\",\"1 cup butter, softened slightly\",\"For frangipane filling:\",\"4 tablespoons unsalted butter, softened\",\"1\\\/\\\/4 cup granulated sugar\",\"1 large egg, at room temperature\",\"6 tablespoons almond flour\",\"1\\\/2 teaspoon vanilla extract\",\"pinch of salt\",\"One recipe rhubarb syrup\",\"one large egg, beaten\",\"sliced almonds for garnish\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Scald the milk over medium heat, removing it from the heat just before boiling. Allow to cool to 110\\u00baF. Add in the sugar and yeast and let sit for 5 minutes to proof.\",\"position\":1,\"name\":\"Scald the milk over medium heat, removing it...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_1\"},{\"@type\":\"HowToStep\",\"text\":\"In a large bowl, sift together 3 cups of flour, cardamom, and salt. Make a well in the center and add in the milk and yeast mixture and the eggs. Stir together until a dough forms and pulls away from the bowl. Add in 1\\\/4 cup or so of the remaining flour as needed. The dough should be soft and pliable.\",\"position\":2,\"name\":\"In a large bowl, sift together 3 cups...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_2\"},{\"@type\":\"HowToStep\",\"text\":\"Turn the dough out onto a floured surface and knead 2-3 turns. Roll into a small square and chill, covered, for at least 20 minutes.\",\"position\":3,\"name\":\"Turn the dough out onto a floured surface...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_3\"},{\"@type\":\"HowToStep\",\"text\":\"Prepare the butter by pressing it into about an 8\\\"-square between a piece of plastic wrap or parchment. Refrigerate until firm.\",\"position\":4,\"name\":\"Prepare the butter by pressing it into about...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_4\"},{\"@type\":\"HowToStep\",\"text\":\"Place the dough on a floured surface and roll into an 8\\\"x15\\\" rectangle. Place the butter on one side and fold the other side of the dough over the butter, closing it like a book and sealing the edges. Roll into a rectangle 1\\\/4-1\\\/2\\\" thick. Fold one third of the dough over to the center. Fold the following third on top. Place the dough on a parchment-lined baking sheet and refrigerate for one hour.\",\"position\":5,\"name\":\"Place the dough on a floured surface and...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_5\"},{\"@type\":\"HowToStep\",\"text\":\"Place the refrigerated dough on a floured surface and roll into a rectangle 1\\\/4-1\\\/2\\\" thick. Fold the two shorter ends towards the center, and then fold the dough in half like a book where the ends meet.Turn the dough 90\\u00ba and roll into a rectangle again. Fold into thirds. Refrigerate the dough for one hour. At this point you may keep your dough in a covered container or wrapped until you're ready to bake your pastries.\",\"position\":6,\"name\":\"Place the refrigerated dough on a floured surface...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_6\"},{\"@type\":\"HowToStep\",\"text\":\"Before baking, prepare your pastry filling. For the frangipane, cream together the butter and sugar. Stir in the egg, almond flour, vanilla, and salt. Set aside.\",\"position\":7,\"name\":\"Before baking, prepare your pastry filling. For the...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_7\"},{\"@type\":\"HowToStep\",\"text\":\"For the rhubarb syrup, add the reserved rhubarb pulp bake into a pan and continue to cook until the consistency starts to resemble a fruit butter. Remove from heat and cool.\",\"position\":8,\"name\":\"For the rhubarb syrup, add the reserved rhubarb...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_8\"},{\"@type\":\"HowToStep\",\"text\":\"At this point you can roll your dough out and shape into pastries. You could also roll, spread with filling, and shape into cinnamon-roll-like shapes. Below I explain how to make the twisted pastries pictured.\",\"position\":9,\"name\":\"At this point you can roll your dough...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_9\"},{\"@type\":\"HowToStep\",\"text\":\"Cut the dough into two pieces. Roll the first piece out on a lightly floured surface into a 12\\\"x15\\\" rectangle. Spread the dough with half the frangipane and about 1\\\/3 cup of the rhubarb butter over the top of the frangipane, Fold the dough into thirds the long way, leaving a 15\\\" strip. Cut into 1.5\\\" strips using a pizza wheel or pastry cutter. Leaving about 1\\\/2-3\\\/4\\\" on each end of the strip, slice through the center of the strip, creating an opening. Take one end of the strip and pull it up and over the strip and through the opening, pressing it flat on the opposite side. Take the other end of the strip and pull it under and through the opening to create a twist. Place the pastry on a parchment-line baking sheet and repeat until all the strips are folded.\",\"position\":10,\"name\":\"Cut the dough into two pieces. Roll the...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_10\"},{\"@type\":\"HowToStep\",\"text\":\"Alternatively, you can pull out each strip and twist at the ends, then twist together to form a bun shape, placing in large baking cups on a baking sheet to proof.\",\"position\":11,\"name\":\"Alternatively, you can pull out each strip and...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_11\"},{\"@type\":\"HowToStep\",\"text\":\"Proof the pastries for 20 minutes while you preheat the oven to 400\\u00baF. Brush lightly with a beaten egg and sprinkle with almonds. Bake for 15-20 minutes until golden brow.\",\"position\":12,\"name\":\"Proof the pastries for 20 minutes while you...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_12\"},{\"@type\":\"HowToStep\",\"text\":\"While the pastries are baking, heat the rhubarb syrup over medium heat in a heavy-bottomed pan until it boils. Brush the syrup over warm pastries. Allow to cool slightly before serving.\",\"position\":13,\"name\":\"While the pastries are baking, heat the rhubarb...\",\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/#mv_create_77_13\"}],\"url\":\"https:\\\/\\\/crankymouse.com\\\/index.php\\\/2016\\\/06\\\/06\\\/rhubarb-almond-danishes\\\/\"}<\/script>\t<section id=\"mv-creation-77\" class=\"mv-create-card mv-create-card-77 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-480x480.jpg\" class=\"mv-create-image no_pin ggnoads\" data-pin-nopin=\"true\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-480x480.jpg 480w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-150x150.jpg 150w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-200x200.jpg 200w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45-320x320.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\" data-pin-media=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-45.jpg\"><h2 class=\"mv-create-title mv-create-title-primary\">Rhubarb Almond Danishes<\/h2>\n\n<div class=\"mv-create-times mv-create-times-4\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">20 pastries<\/span>\n\t\t\t<\/div>\n\t\n\t\t\t\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Prep Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">4 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Cook Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-minutes\">20 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-additional\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Additional Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">6 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">36 minutes<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Total Time: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\"><span class=\"mv-time-part mv-time-hours\">7 hours<\/span> <\/span>\n\t\t\t<\/div>\n\t\t\t\n<\/div>\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/crankymouse.com\/index.php\/wp-json\/mv-create\/v1\/creations\/77\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 cup whole milk\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 tablespoons sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t4 1\/2 teaspoons granulated yeast\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t3 1\/2 cups all-purpose flour\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 teaspoons fresh ground cardamom\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/4 teaspoon salt\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 eggs, lightly beaten\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 cup butter, softened slightly\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tFor frangipane filling:\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t4 tablespoons unsalted butter, softened\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/\/4 cup granulated sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 large egg, at room temperature\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t6 tablespoons almond flour\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\/2 teaspoon vanilla extract\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tpinch of salt\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t<a href=\"https:\/\/foodformyfamily.com\/recipes\/ricotta-pancake-strawberry-stacks-with-honey-rhubarb-syrup\" rel=\"nofollow\" target=\"_blank\">One recipe rhubarb syrup<\/a>\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tone large egg, beaten\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\tsliced almonds for garnish\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<li id=\"mv_create_77_1\">Scald the milk over medium heat, removing it from the heat just before boiling. Allow to cool to 110&ordm;F. Add in the sugar and yeast and let sit for 5 minutes to proof.<\/li><li id=\"mv_create_77_2\">In a large bowl, sift together 3 cups of flour, cardamom, and salt. Make a well in the center and add in the milk and yeast mixture and the eggs. Stir together until a dough forms and pulls away from the bowl. Add in 1\/4 cup or so of the remaining flour as needed. The dough should be soft and pliable.<\/li><li id=\"mv_create_77_3\">Turn the dough out onto a floured surface and knead 2-3 turns. Roll into a small square and chill, covered, for at least 20 minutes.<\/li><li id=\"mv_create_77_4\">Prepare the butter by pressing it into about an 8\"-square between a piece of plastic wrap or parchment. Refrigerate until firm.<\/li><li id=\"mv_create_77_5\">Place the dough on a floured surface and roll into an 8\"x15\" rectangle. Place the butter on one side and fold the other side of the dough over the butter, closing it like a book and sealing the edges. Roll into a rectangle 1\/4-1\/2\" thick. Fold one third of the dough over to the center. Fold the following third on top. Place the dough on a parchment-lined baking sheet and refrigerate for one hour.<\/li><li id=\"mv_create_77_6\">Place the refrigerated dough on a floured surface and roll into a rectangle 1\/4-1\/2\" thick. Fold the two shorter ends towards the center, and then fold the dough in half like a book where the ends meet.Turn the dough 90&ordm; and roll into a rectangle again. Fold into thirds. Refrigerate the dough for one hour. At this point you may keep your dough in a covered container or wrapped until you're ready to bake your pastries.<\/li><li id=\"mv_create_77_7\">Before baking, prepare your pastry filling. For the frangipane, cream together the butter and sugar. Stir in the egg, almond flour, vanilla, and salt. Set aside.<\/li><li id=\"mv_create_77_8\">For the rhubarb syrup, add the reserved rhubarb pulp bake into a pan and continue to cook until the consistency starts to resemble a fruit butter. Remove from heat and cool.<\/li><li id=\"mv_create_77_9\">At this point you can roll your dough out and shape into pastries. You could also roll, spread with filling, and shape into cinnamon-roll-like shapes. Below I explain how to make the twisted pastries pictured.<\/li><li id=\"mv_create_77_10\">Cut the dough into two pieces. Roll the first piece out on a lightly floured surface into a 12\"x15\" rectangle. Spread the dough with half the frangipane and about 1\/3 cup of the rhubarb butter over the top of the frangipane, Fold the dough into thirds the long way, leaving a 15\" strip. Cut into 1.5\" strips using a pizza wheel or pastry cutter. Leaving about 1\/2-3\/4\" on each end of the strip, slice through the center of the strip, creating an opening. Take one end of the strip and pull it up and over the strip and through the opening, pressing it flat on the opposite side. Take the other end of the strip and pull it under and through the opening to create a twist. Place the pastry on a parchment-line baking sheet and repeat until all the strips are folded.<\/li><li id=\"mv_create_77_11\">Alternatively, you can pull out each strip and twist at the ends, then twist together to form a bun shape, placing in large baking cups on a baking sheet to proof.<\/li><li id=\"mv_create_77_12\">Proof the pastries for 20 minutes while you preheat the oven to 400&ordm;F. Brush lightly with a beaten egg and sprinkle with almonds. Bake for 15-20 minutes until golden brow.<\/li><li id=\"mv_create_77_13\">While the pastries are baking, heat the rhubarb syrup over medium heat in a heavy-bottomed pan until it boils. Brush the syrup over warm pastries. Allow to cool slightly before serving.<\/li>\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Shaina Olmanson<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Dessert<\/span>\n\t\t\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<br \/>\n&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-hand.jpg\" alt=\"rhubarb-almond-danish-recipe-hand\" width=\"690\" height=\"460\" class=\"aligncenter size-full wp-image-17336\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-hand.jpg 690w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-hand-300x200.jpg 300w\" sizes=\"auto, (max-width: 690px) 100vw, 690px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17316\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/June-Seasonal-Recipes.jpg\" alt=\"June-Seasonal-Recipes\" height=\"800\" width=\"601\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/June-Seasonal-Recipes.jpg 601w, https:\/\/crankymouse.com\/wp-content\/uploads\/June-Seasonal-Recipes-225x300.jpg 225w\" sizes=\"auto, (max-width: 601px) 100vw, 601px\" \/><\/p>\n<p>It&#8217;s time again for #EatSeasonal, hosted by Becky of Vintage Mixer. Be sure to check out what everyone is doing with June&#8217;s bounty this month.<\/p>\n<p><a href=\"http:\/\/www.completelydelicious.com\/2016\/06\/strawberry-raspberry-rhubarb-crisp\" target=\"_blank\">Strawberry, Raspberry and Rhubarb Crisp<\/a> by Completely Delicious<br \/>\n<a href=\"http:\/\/www.cookincanuck.com\/2016\/06\/hoisin-buffalo-burger-recipe-with-spicy-slaw\/\" target=\"_blank\">Hoisin Buffalo Burgers with Spicy Slaw<\/a> by Cookin&#8217; Canuck<br \/>\n<a href=\"http:\/\/www.lettyskitchen.com\/sweet-spicy-cucumber-ginger-salad\/\" target=\"_blank\">Sweet and Spicy Cucumber Ginger Salad<\/a> by Letty&#8217;s Kitchen<br \/>\n<a href=\"http:\/\/www.floatingkitchen.net\/blueberry-basil-swirled-ice-cream\/\" target=\"_blank\">Blueberry-Basil Swirled Ice Cream<\/a> by Floating Kitchen<br \/>\n<a href=\"http:\/\/www.thevintagemixer.com\/2016\/06\/strawberries-and-cream-oat-bars\/\" target=\"_blank\">Strawberries and Cream Oat Bars<\/a> by The Vintage Mixer<br \/>\n<a href=\"http:\/\/flavorthemoments.com\/cucumber-noodle-tzatziki-salad\" target=\"_blank\">Cucumber Noodle Tzatziki Salad<\/a> by Flavor the Moments<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17326\" src=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twists.jpg\" alt=\"Rhubarb Almond Danishes Recipe | FoodforMyFamily.com\" height=\"938\" width=\"625\" srcset=\"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twists.jpg 625w, https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-twists-199x300.jpg 199w\" sizes=\"auto, (max-width: 625px) 100vw, 625px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recipe for rhubarb almond danishes from a laminated dough with a frangipane and rhubarb swirl, glazed with rhubarb syrup. June has arrived, and my children count the days to summer vacation. The lilacs have gone from fragrant violet blooms to dried blossoms seemingly overnight. The irises and poppies are now full and colorful, each [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":17323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[58,22,23,676,10],"tags":[373],"class_list":{"0":"post-17314","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bakery","8":"category-desserts","9":"category-featured","10":"category-pastry","11":"category-recipes","12":"tag-spring","13":"entry"},"mv":{"thumbnail_id":17323,"thumbnail_uri":"https:\/\/crankymouse.com\/wp-content\/uploads\/rhubarb-almond-danish-recipe-slider-300x200.jpg"},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/17314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=17314"}],"version-history":[{"count":13,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/17314\/revisions"}],"predecessor-version":[{"id":17973,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/17314\/revisions\/17973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media\/17323"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=17314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=17314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=17314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}