Description
A delightful Almond Danish pastry featuring a flaky puff pastry braided with a smooth almond paste filling, topped with sliced almonds and a sweet vanilla glaze. Perfect for breakfast or a festive treat.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Almond Filling
- 1/2 cup almond paste
- 2 tablespoons sugar
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
For Brushing and Glaze
- 1 tablespoon milk (for brushing)
- 1/2 cup powdered sugar
- 1 tablespoon milk (for glaze)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven – Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Make Almond Filling – In a bowl, combine the almond paste, sugar, egg, and almond extract. Mix well until the filling is smooth and uniform.
- Prepare Pastry – On a lightly floured surface, roll out the puff pastry sheet into a rectangle shape to make it easier to fold and braid.
- Assemble Danish – Spread the almond filling evenly down the center third of the puff pastry. Using a sharp knife, cut angled slits about 1 inch apart along both sides of the pastry.
- Braid Pastry – Fold the strips over the almond filling one by one, alternating sides to create a braided effect enclosing the filling.
- Brush and Add Almonds – Brush the entire pastry with 1 tablespoon of milk to give it a golden finish. Sprinkle the sliced almonds evenly over the top.
- Bake – Place the braided danish on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the pastry is golden brown and cooked through.
- Prepare Glaze – While the danish cools slightly, whisk together the powdered sugar, remaining milk, and vanilla extract until smooth to create a sweet glaze.
- Glaze and Serve – Drizzle the glaze over the warm, but not hot, danish. Allow the glaze to set briefly before slicing and serving.
Notes
- Store leftovers in an airtight container for up to 2 days to maintain freshness.
- You can substitute almond paste with a mixture of ground almonds and sugar if almond paste is unavailable.
