Indulge your taste buds with the delightful combination of sweet pears and toasted almonds in a flaky, golden Danish braid. This pastry is a work of art that will impress your guests and satisfy your cravings for a decadent treat. Perfect for brunch, dessert, or any special occasion.

Ingredients

• For the Danish Dough:
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (about 110°F)
• 1/2 cup whole milk, lukewarm
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• For the Almond Filling:
• 1 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• 1/4 cup sliced almonds, toasted
• For the Pear Filling:
• 2 ripe pears, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• For Assembly:
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting

Directions

1. Prepare the Danish Dough:
   In a small bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes until foamy.
   In a large mixing bowl, combine lukewarm milk, sugar, and salt. Add the yeast mixture and stir.
   Gradually add the flour, mixing until a dough forms.
   Add the cold, cubed butter to the dough, and knead until the dough is smooth. Shape it into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Prepare the Almond Filling:
   In a bowl, mix together almond flour, sugar, softened butter, egg, and almond extract until well combined. Set aside.
3. Prepare the Pear Filling:
   Toss the sliced pears with lemon juice, granulated sugar, and ground cinnamon. Set aside.
4. Assemble the Danish Braid:
   Preheat your oven to 375°F and line a baking sheet with parchment paper.
   Roll out the chilled Danish dough into a large rectangle on a floured surface.
   Spread the almond filling down the center third of the dough.
   Layer the sliced pears on top of the almond filling.
   Cut slits in the sides of the dough, about 1 inch apart, at a slight angle.
   Alternating sides, fold the dough strips over the filling to create a braided pattern. Press the ends to seal.
5. Bake and Finish:
   Brush the top of the braid with beaten egg for a shiny finish.
   Sprinkle the toasted sliced almonds on top.
   Bake in the preheated oven for 25-30 minutes or until the braid is golden brown and the pears are tender.
   Remove from the oven and let it cool for a few minutes before transferring to a wire rack to cool completely.
   Dust with powdered sugar before serving.

Slice and savor your homemade Pear and Almond Danish Braid, and enjoy the harmonious blend of fruity sweetness and nutty richness. Perfect for breakfast or as a dessert paired with a cup of coffee or tea. Bon appétit!