Mixed-nut-&-berry horseshoes

It's an extendion of my previous post on basic danish pastry. I always prefer complex filling, like this time I decided on mixing almond, pecan, and wild berries preserve. Whether making everything from scratch or buying store-bought, for me very much depends on buget and time. This time mine are mostly store-bought, but I've also included a recipe of mixed-nut filling.

Recipe of horseshoes (Yield 9 pastries)

• 1/2 basic dough
• pecan filling (I don't like Solo much)
• spoonfuls ground almond
• spoonfuls wild berries preserve
• Glaze and topping: 1 beaten egg, some demarara sugar, some sliced almonds

Directions:

• Spoon out some pecan filling mixed with ground almond, ratio is 1:1. Set aside
• Roll the pastry dough to a 8 x 18 inches rectangle. Cut lengthwise into thirds, making 3 strips
• Take out one strip, in the middle spread with the berries preserve, then the nut-mixture (photo upper left). Pinch the edge to seal the seam (upper right). Cut the strip into three, seam side down, and bend into horseshoes (bottom left), lay them on a baking tray covered with parchment paper. Repeat the same procedure to the two strips. Covered, let rise in a cool place for 30 minutes
• Pre-heat oven to 375F. Brush pastries with beaten egg, sprinkle sugar and almond, bake until golden brown (bottom right)
  To make mixed-nuts filling from scratch: well combine 1 cup almond paste, 1/2 cup ground pecan, 1/2 cup powdered sugar, 1 egg white and 1 tsp almond extract to make a smooth paste

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