Need an easy breakfast win? This recipe transforms premade puff pastry into irresistible Almond Danishes, featuring a rich almond filling, sweet vanilla icing, and crunchy toasted almonds!
Is there anything better than flaky puff pastry? I use it for so many quick recipes in my kitchen, including these Ham and Cheese Pinwheels, which have become a reader favorite.
Table of contents
This little creation came from my love for puff pastry and almond paste. The first time I made these they disappeared fast, and they've been a family favorite ever since. They're incredibly easy to make a taste like something you'd find in a bakery case.
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Here are a few other danish pastries with puff pastry that you might like to try: Blueberry Danishes and Apple Danishes!
Key Ingredients
- Puff Pastry-This recipe uses just one sheet. If you decide to bake two sheets, simply double the filling and the icing.
- Almond Flour-Creates the soft, flavorful filling.
- Eggs-Helps bind the filling together and give it structure.
- Almond Extract-Pure almond extract for added flavor. Don't skip this!
- Sliced Almonds-Toasted and sprinkled over the tops after icing for a lovely toasted almond flavor and crunch.
See the recipe card below for the full list of ingredients and measurements.
How To Make Almond Danishes
- Step 1: Combine the almond flour, sugar, salt, eggs, and almond extract in a bowl and mix together until well combined.
- Step 2: Lay the puff pastry out and cut into 10 equally sized rectangles. Score each one, leaving a half-inch border, then pierce the centers several times with a fork to keep the middles from rising. Place on prepared baking sheet.
- Step 3: Add the filling to the middle of each rectangle, then brush the edges with the egg wash. Bake for 15 minutes.
- Step 4: Drizzle the icing over the tops of the cooled danishes and finish with toasted almonds. Enjoy!
See the recipe card below for the full recipe directions.
Substitutions & Variations
- Spread raspberry, apricot or cherry jam over the almond filling before baking for a fun twist.
- Swap the premade puff pastry for homemade dough and adjust the filling amount accordingly.
- Use the full sheet to make a braided danish. See my Apple Strudel recipe to learn how to braid the dough.
- Substitute milk for the heavy cream for the icing. You may need a touch more powdered sugar to reach a drizzle-friendly consistency.
- Dust the warm danishes with powdered sugar if you want a lighter topping instead of the icing.
👉 Tips
- Make sure the puff pastry is fully thawed in the refrigerator before using.
- Keep the pastry as cold as possible while working with it. If it starts to feel warm or sticky, pop it back in the fridge for 20 minutes before continuing.
- Don't skip scoring and piercing the dough. This helps the pastry bake evenly and keeps the filling from going everywhere.
I can't wait for you to try these simple Almond Danishes. They are such a fantastic way to use puff pastry and taste amazing!
-Sky🩷
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📖 Recipe
Almond Danishes
Ingredients
Almond Danishes
- 1 sheet puff pastry
- 1 cup almond flour plus 2 tablespoons
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 large eggs
- ¾ teaspoon pure almond extract
Egg Wash
- 1 large egg
- 1 tablespoon water
Simple Icing
- 6 tablespoons powdered sugar
- 4 tablespoons heavy cream
- ¼ teaspoon vanilla extract
Topping
- ¼ cup sliced almonds toasted
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a small bowl, mix together all of the almond flour, granulated sugar, salt, eggs, and almond extract until fully combined.
- Lay the puff pastry on a lightly floured surface and cut it into 10 equally sized rectangles. Score each rectangle, leaving a half-inch border, and pierce the centers several times with a fork. Place them on the prepared baking sheet.
- Divide the filling evenly between the rectangles, placing it in the centers of the rectangles. Mix the remaining egg with 1 tablespoon of water and brush the edges of the pastry. Bake for 15 minutes or until the pastry is golden and puffed. Cool completely before icing.
Simple Icing
- Whisk together the powdered sugar, heavy cream, and vanilla extract, then drizzle over the cooled danishes and top with toasted almonds. Enjoy!
Theresa says
I made these danish because my family loves anything almond. They were very good, however, I feel my filing was too thick compared to your picture, I weighed 9oz of almond flour and followed the recipe for the rest of the ingredients. Can you give me the measurement for the flour in cups? I feel I had too much almond flour.
I would like to make them again.
Thanks,
Theresa
Sky Pilgreen says
Hi Theresa,
I’m so sorry for the confusion! The amount is 1 cup plus 2 tablespoons.
I really appreciate you taking the time to bake them and share your feedback, and I hope you give them another try.
Sonya says
These are my favorite!