Core Viewpoint - The article provides a detailed recipe for making a Danish pastry with almond cream and nut filling, highlighting the ingredients and step-by-step preparation process. Ingredient Summary - Danish dough requires 700 grams - Almond cream consists of 80 grams of butter, 80 grams of powdered sugar, 40 grams of egg, 100 grams of almond powder, and 20 grams of low-gluten flour [2] - Nut filling includes 50 grams of walnut, 30 grams of peanut, 20 grams of granulated sugar, and 30 grams of fresh cream [3] Preparation Process Summary - Roll the Danish dough to a thickness of 1 cm and cut out circles with a diameter of 10 cm [6] - Place the dough circles on a baking tray and let them ferment for 50 minutes at 28°C and 75% humidity [6] - Brush the surface with egg wash and create a small indentation in the center [9] - Pipe the almond cream into the indentation [10] - Add the nut filling on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [14]