Almond Pastry Ring - Mandelkrans

Makes 1 large or 2 small


Mix flour, eggs, sour cream, wine and salt, blending well.

Soften the yeast in the water. Add to above mixture and blend well.

Knead until bubbles appear on the dough.

Roll out to ¼-inch thickness. Place the butter on the dough, fold over completely, sprinkle with flour, roll and beat gently with the hands until very flat.

Fold the 4 corners envelope style to the center of the dough and roll very thin. Repeat this procedure 4 times. The dough will be very flaky and rich. To make the ring for which the Danes are famous, fill as follows:


Blend first five ingredients together well. Line a baking ring pan with half of the pastry dough. Place filling over this evenly. Cover with rest of pastry dough.

Brush with the beaten egg yolks and ground almonds to make the ring more decorative if you wish.

Let rise until doubled in bulk in a warm place.

Bake 40 minutes in a preheated 325° oven.


Make basic pastry as for Pastry Ring. Roll the dough to ¾-inch thickness. Divide dough in quarters. Line 2 rectangular baking sheets with two of the quarters. Reserve the other two quarters for covers.


Mix the beaten eggwhites with the sugar and spices. Cover the dough on the baking sheets evenly with filling. Cover with remaining dough. Sprinkle the top with ground almonds.

Bake 40 minutes in a preheated 350° oven, or until tops are dry and firm.


Make basic pastry as for Pastry Ring. Cut dough into narrow strips. Form into "S" shapes. Brush each one with a dab of egg white which you have beaten until frothy. Sprinkle with sugar.

Let rise until doubled in bulk.

Bake 15 to 20 minutes in a preheated 350° oven.