Comb Danish ‒ Kampaviineri

Random facts about Finnish coffee culture #19: A good rule of thumb is that for every pastry, there is one portion reserved for every guest, plus perhaps couple of more so no one would have to take the embarrassing last piece. In case you'd like a second round, first make sure everyone already had one.

In English pastries made with the puff dough are called Danish pastries, but Finns call them Viennoise pastries. Perhaps Denmark is too near to be thought fine and above the average people. Because this form of puff pastry has become a synonym for meetings where participants wear ties and are generally either leaders of big businesses or involved in politics. Perhaps that's a bit unfair considering innocent they look!

- 1 portion of puff pastry dough
- 150 g almond paste
- water
- coarse sugar or crushed nuts

Prepare the pastry in the normal way. Roll it out into a thin layer and cut into square pieces. Thin the almond paste by mixing a dollop of water with it. Spread the paste onto each square. Then fold facing sides of the square to the middle and turn the seam down.

Make a few cuts on one of the long sides. Bend the whole comb a bit backwards so that the teeth separate from each other. Sprinkle with water and coarse sugar or nuts. Bake 5-8 minutes in 225°C

Nutritional values / 1590 g:
energy 6269 kcal
fat 401 g
protein 106 g
carbohydrates 553 g
fiber 27 g