Description
This Almond Danish recipe features flaky puff pastry filled with a smooth, buttery almond filling and topped with sliced almonds and a sweet almond glaze. Perfect for a delightful breakfast or brunch treat, these golden pastries combine crunchy, creamy, and sweet flavors in every bite.
Ingredients
Pastry and Filling
- 1 sheet frozen puff pastry, thawed
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg, divided
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1 tablespoon milk (for egg wash)
Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon almond extract
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the almond filling: In a bowl, beat together the almond flour, granulated sugar, softened butter, and half of the beaten egg until the mixture is smooth and creamy. Then, stir in the almond extract and vanilla extract to flavor the filling.
- Prepare puff pastry: Lightly roll out the thawed puff pastry sheet to smooth any seam lines, then cut it into four equal rectangles for individual pastries.
- Score puff pastry borders: Using a knife, gently score a 1/2-inch border around each rectangle without cutting all the way through. This allows the edges to puff up around the filling while baking.
- Fill pastries: Evenly spread the almond filling inside the scored borders on each puff pastry rectangle.
- Egg wash and almonds: Mix the remaining beaten egg with 1 tablespoon of milk, then brush this mixture over the puff pastry edges to help them brown beautifully. Sprinkle sliced almonds generously over the almond filling for added texture and flavor.
- Bake: Place the pastries on the prepared baking sheet and bake for 18 to 22 minutes, or until they are puffed up and golden brown.
- Prepare glaze: While the pastries bake, whisk together powdered sugar, milk, and almond extract until smooth to make the glaze.
- Glaze and serve: Allow the pastries to cool slightly once out of the oven, then drizzle the almond glaze evenly over the warm pastries before serving.
Notes
- Keep puff pastry cold until ready to bake to ensure maximum puffiness.
- Best enjoyed fresh on the day they are made for optimal texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
