Description
These Almond Danishes are a delightful pastry treat featuring flaky puff pastry filled with a rich almond cream, topped with a smooth vanilla glaze and toasted sliced almonds. Perfect for breakfast or an elegant dessert, these danishes combine a buttery, crisp exterior with a sweet, nutty filling and a delicate icing finish.
Ingredients
Pastry and Filling
- 1 sheet puff pastry
- 1 cup almond flour (plus 2 tablespoons)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 teaspoon pure almond extract
Egg Wash
- 1 large egg
- 1 tablespoon water
Icing and Topping
- 6 tablespoons powdered sugar
- 4 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- 1/4 cup sliced almonds (toasted)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Almond Filling: In a small bowl, combine 1 cup almond flour, 1/2 cup granulated sugar, 1/4 teaspoon salt, 2 large eggs, and 3/4 teaspoon pure almond extract. Mix thoroughly until the mixture is smooth and well combined, forming the almond cream filling.
- Prepare Puff Pastry: Lay the sheet of puff pastry on a lightly floured surface. Cut the pastry into 10 equally sized rectangles. Score each rectangle by creating a half-inch border around the edges and pierce the centers several times with a fork to allow steam to escape during baking. Arrange the rectangles on the prepared baking sheet.
- Fill and Brush Pastry: Evenly divide the almond filling among the centers of each rectangle. In a small bowl, whisk together 1 large egg and 1 tablespoon water to create an egg wash. Brush this wash along the edges of the puff pastry rectangles to promote browning and a glossy finish.
- Bake Danishes: Bake the filled pastries in the preheated oven for about 15 minutes or until they are golden brown and puffed. Remove from the oven and allow them to cool completely on the baking sheet before applying icing.
- Prepare and Apply Icing: Whisk together 6 tablespoons powdered sugar, 4 tablespoons heavy cream, and 1/4 teaspoon vanilla extract in a small bowl until smooth. Drizzle this icing over the cooled danishes.
- Add Toppings: Sprinkle the toasted sliced almonds over the iced danishes for added texture and nutty flavor.
- Serve and Enjoy: Serve your Almond Danishes fresh or at room temperature for a delicious breakfast or dessert treat.
Notes
- For best results, keep the puff pastry chilled until ready to use to maintain its flakiness.
- To toast sliced almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes or until golden brown, stirring occasionally to prevent burning.
- Allow the danishes to cool completely before icing to prevent the glaze from melting and running off.
- Leftover danishes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days; reheat briefly before serving.
- Feel free to substitute almond extract with vanilla extract if preferred, but almond extract enhances the nutty flavor beautifully.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: French-inspired
