Description
A buttery, flaky almond danish with creamy frangipane filling and a sweet almond glaze – perfect for a bakery-style breakfast.
Ingredients
Frangipane
1/2 cup salted butter, room temperature
1/2 cup sugar
1 cup almond flour
1/4 cup all purpose flour
1 large egg
1 tablespoon almond emulsion
Danishes
1 sheet puff pastry
1 cup slivered almonds
1 egg white (for egg wash)
Glaze
1 cup powdered sugar – divided
1 tsp almond emulsion
Instructions
1. Let puff pastry sit at room temperature for 20 minutes. Preheat oven to 400°F.
2. Cream butter and sugar until light and fluffy. Add egg and almond emulsion, mix well.
3. Add flours and mix until just combined to form thick paste.
4. Unroll puff pastry and cut into 6 pieces. Score a 1-inch border around each.
5. Spread 1.5 tbsp filling in the center of each pastry.
6. Mix egg white with 2 tbsp water, brush edges, and top with slivered almonds.
7. Bake 12–14 minutes until golden.
8. Cool for 15 minutes, then mix glaze and drizzle over pastries. Dust with powdered sugar.
Notes
Makes 6 danishes. Serve warm or at room temperature. Store airtight up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Pastry
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 danish
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: almond danish, puff pastry tart, frangipane filling, bakery breakfast