Danish Pastry Wreath is a buttery, flakey pastry stuffed with almond filling and gently glazed with a powdered sugar frosting and candied cherries.
Remember Zwieback cookies? The biscuits marketed for teething children? The ones that also tasted good enough for mom to snack on? Well Nabisco discontinued them. After 4 grocery stores I learned this and needed to find a substitute. I used graham crackers and it tasted just like I remembered.
On the day before Thanksgiving I had not received my mother’s letter containing the helpful photographs (darn pony express), but that didn’t stop me from starting the process. The key to making a delicate Danish pastry is the fragile layering of dough with butter. In order to prevent sticking there is a good amount of chilling time and flouring. Do not skimp on the number of rollings and chillings- each one is another layer of scrumptious pastry.
This version is filled with an almond paste that is light enough to not take over the pastry, but flavorful enough to not be missed. Instead of blending butter directly into the flour, you will combine them by rolling it out in layers.
This recipe makes 2 buttery wreaths. You can freeze one for another date. I will tell you that on Thanksgiving Day… about the time I had almost put these bad boys in the oven… my husband says “did you see this envelope from your mother?” Of course it was the one containing the helpful photographs. So while I was able to do this from memory, I do hope the pictures will assist you in the process. Also, you will need a tape measure (yes, seriously).