Cheater almond cheese Danishes using all-butter puff pastry. For as long I can recall, until a few years ago, my mother made a homemade braided Danish wreath with this filling for Christmas breakfast every year (except possibly for the years when both my brother and I lived across the country). I wasn’t up for project baking this holiday season, so I didn’t attempt Danish dough, but I made both the ricotta and almond fillings, and used them with puff pastry.
Mmm I love dates !
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Me too. I soak the chopped dates in hot tea before adding to the batter.
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Ooooo sounds great!
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So much baking for the holidays!
I’ll highlight this sticky date toffee pudding cake from my queen Yossy Arefi - I pay for her substack and it’s worth it -
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Christmas dessert was Maple Pie. I have tried a few recipes but always come back to the one in The Perfect Pie, ATK. The filling is a very smooth custard that sets well and not too sweet. It is as close as possible to the one I use to always have at Auberge St Gabriel, the oldest in in North America in Old Montreal. I use to work in the area and that is where our office went for all
celebrations.
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Is the maple syrup reduced to amp up the flavor?
We had a long break after our Xmas meal to open presents, then I put out a cookie tray and re-crisped the leftover pastis gascon on the oven for 7 min, and we had it again 
I might very well bake some more cookies in the coming days … I don’t feel baked out at all, which is unusual for this time of year.
Merry Christmas all!
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That looks like a great idea!
Ooh! Any chance you have an inside pic to share?
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Your Christmas pie looks luscious! Did you use a pâte sucrée or a different style of crust?
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I have boozy fruit and a large jar of candied peel that I’d like to make a dent in! I have her book and the cookies are talking to me. Was there a specific reason you didn’t add the almond paste/marzipan, or just personal preference?
I do! It was tremendous - I love Yossy endlessly!
I made a half recipe which was the perfect amount for about 12 servings
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No reason at all. Next time I make them I will probably include.
My thoughts were that the paste would help keep them soft longer, and I think I’ll also just make a half batch.
Thank you.
I hadn’t thought of that - good point. Including it might have saved me from the tedious placement and replacement of cheap white bread in the container!
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And besides, it will give it the flavor profile of a rolled almond paste topping on a fruitcake 
.
Her stollen poundcake has a similar flavor profile and I did include the marzipan when I made it, and very much enjoyed it.
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For those (like me) without her book, the recipe is reprinted here:
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