How to cook
For the almond cream, grind the almonds into flour with some sugar in a food processor. Beat the butter and flour and add the egg and continue beating. Roll the puff pastry slightly into a rectangle of 25 by 75 cm, being 5 mm thick. Roll it up tightly and evenly.
Cut it into slices with a thickness of 2-3 cm. Put them in a pan with baking paper, with some space between each other. Open the dough with your fingers from the center outward and form a well in every one.
Fill with almond cream and place half apricot with the smooth side up at the top of each. Arrange cherries and some other fruits. Beat the egg yolks with the milk.
Spread the Danish pastry with this mixture using a brush. Put the Danish pastries in to bake in a pre- heated oven at 374°F (190 °C) for about 10-12 minutes.