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Danish laminated pastry with a cardamom almond filling, rolled and folded for real flaky layers, finished with a thin sugar glaze. Slower than a croissant but not difficult.
If the 600 g Danish pastry dough has come straight from the fridge, let it sit for 10 minutes so it rolls without cracking or springing back.
Beat the 150 g almond paste with the 4 tablespoons soft butter and the cardamom until smooth and spreadable.
Roll the dough into a large rectangle about 4 mm thick, spread the almond filling over two thirds of it, then fold and cut into squares or pinwheels, tucking a corner of dough into the centre of each to hold its shape as it proofs and bakes.
Space the shaped pastries on lined trays and leave them somewhere cool for 45 to 60 minutes until visibly puffed. A warm spot melts the butter layers and flattens the pastry, so keep them cool rather than warm.
Heat the oven to 200°C. Brush with the beaten egg and bake for 15 to 18 minutes until deep golden and the layers have separated and lifted.
Whisk the powdered sugar with the milk and the vanilla into a thin glaze and drizzle it over the pastries while they are still warm.
