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Almond Danish Recipe

Almond Danish Recipe
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★★★★★

5.2 from 20 reviews

This Almond Danish recipe features flaky, buttery puff pastry filled with a smooth almond paste mixture, baked to golden perfection and topped with crunchy sliced almonds. Perfect as a delightful breakfast treat or an elegant dessert, these pastries combine creamy almond filling with a crisp exterior for a satisfying flavor and texture.

Ingredients

Scale

Puff Pastry

  • 1 sheet puff pastry, thawed

Almond Filling

  • ½ cup almond paste
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 egg
  • ½ teaspoon almond extract

Egg Wash

  • 1 egg
  • 1 tablespoon milk

Topping

  • ¼ cup sliced almonds
  • Optional: powdered sugar or glaze for topping

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy clean-up.
  2. Prepare Almond Filling: In a medium-sized bowl, combine the almond paste, granulated sugar, softened butter, 1 egg, and almond extract. Mix thoroughly until the mixture is smooth, creamy, and well blended.
  3. Prepare Pastry: Lightly roll out the thawed puff pastry sheet to even out thickness. Cut the sheet into 4 equal rectangular pieces. On each rectangle, spread 1 to 2 tablespoons of the almond filling in the center, keeping about a ½-inch border around the edges free of filling.
  4. Form Pastries: Fold the pastry over lengthwise or fold the edges inward to create a pocket protecting the filling. Use a fork to seal and crimp the edges securely to prevent the filling from leaking during baking.
  5. Apply Egg Wash: Whisk together the remaining egg with 1 tablespoon of milk to create an egg wash. Brush this evenly over the surface of each Danish pastry, then sprinkle the sliced almonds on top for added texture and flavor.
  6. Bake: Place the prepared pastries on the lined baking sheet and bake in the preheated oven for 15 to 18 minutes, or until they are golden brown, puffed up, and cooked through.
  7. Cool and Serve: Remove the pastries from the oven and allow them to cool slightly. Optionally, dust with powdered sugar or drizzle with glaze before serving to add a touch of sweetness and decoration.

Notes

  • Ensure the puff pastry is thoroughly thawed before rolling to prevent cracks.
  • Do not overfill the pastries to avoid leaking during baking.
  • You can substitute almond extract with vanilla extract if preferred.
  • For a glaze, mix powdered sugar with a small amount of milk or lemon juice until smooth.
  • Store leftover pastries in an airtight container and refrigerate; best eaten within 2 days.

Nutrition

Keywords: almond Danish, puff pastry, almond filling, breakfast pastry, dessert recipe, easy Danish recipe, almond paste pastries

Find it online: https://thedishspot.com/almond-danish-recipe/