t’s no secret by now that I believe almond emulsion to be the GOAT of all baking flavors. It’s truly my favorite and delicious in so many desserts – breads, pastries, cookies, cakes, you name it! These danishes take that classic flavor and turn it into an easy and approachable breakfast treat. Using a puff pastry base, even the most novice of bakers can whip these danishes up in no time.

These danishes are a lovely treat for a girl’s brunch, hosting, or just for a fun sweet treat on a slow Saturday morning.

What is Frangipane?

This recipe includes Frangipane – which is an almond filling used often in French baking. Do not let the fancy word intimidate you! This almond filling comes together with only a handful of ingredients. I’ve included it in these almond danishes and cannot wait to play with this filling more to see what other desserts I can incorporate it into!

This recipe for Frangipane makes more than you will need for these danishes. Scoop the rest into a bag and freeze it for a rainy day, or make up 2 sheets of puff pastry danishes if you’re feeding a crowd!

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)
• 1 cup powdered sugar – divided
• 1 tsp almond emulsion

Instructions:

1. First, let your sheet of puff pastry sit at room temperature for approximately 20 minutes to soften. While it is coming to room temperature, make your almond filling. Preheat your oven to 400 degrees.
2. For the filling: cream together the butter and sugar until light and fluffy. Add in egg and extract, mix until combined. Add in your flours and mix until just combined. This filling will come together as a thick paste.

3. Unroll your puff pastry sheet and cut into 6 equal pieces

4. Score your individual sections of pastry sheet, leaving a 1 inch perimeter around the edge. This will allow the edges of the pastry to puff up a bit more while the center holds the almond filling.

5. Spoon 1.5 tablespoons of almond filling onto the center of the pastry (within the 1 inch perimeter you have scored).

6. Mix your egg white with 2 tablespoons of water until frothy, brush this egg wash around the edges of the puff pastry .

7. Coarsely spread the filling on the pastry (this doesn’t need to be perfect, but you do want to spread the filling a bit to the center of the pastry).

8. Top edges of pastry with slivered almonds. Equally divide almonds between pastries to taste. Your danishes should look a little something like this when you’re done! Now they’re ready to hit the oven.

8. Bake at 400 degrees for 12-14 minutes.
9. Remove from oven and let cool for 15 minutes. While danishes are cooling, make your powdered sugar glaze. Mix 3/4 cup of powdered sugar with 1 teaspoon of almond extract, and add 1 teaspoon of water or milk at a time until this reaches a drizzly icing consistency. (approximately 3-5 teaspoons, depending on preference).

10. Once danishes have cooled for 15 minutes, drizzle with powdered sugar glaze and dust with remaining powdered sugar.

Now sit back, pour a cup of coffee, and enjoy! You just made a delicious, flakey danish that tastes like it came from a fancy French bakery, but YOU DID THAT!

As always, if you try this recipe please comment and let me know what you think!

Almond Danishes

Recipe by MaeganCourse: Breakfast u0026amp; Pastries, Puff Pastry

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

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

Directions

• First, let your sheet of puff pastry sit at room temperature for approximately 20 minutes to soften. While it is coming to room temperature, make your almond filling. Preheat your oven to 400 degrees.
• For the filling: cream together the butter and sugar until light and fluffy. Add in egg and extract, mix until combined. Add in your flours and mix until just combined. This filling will come together as a thick paste.
• Unroll your puff pastry sheet and cut into 6 equal pieces
• Score your individual sections of pastry sheet, leaving a 1 inch perimeter around the edge. This will allow the edges of the pastry to puff up a bit more while the center holds the almond filling.
• Spoon 1.5 tablespoons of almond filling onto the center of the pastry (within the 1 inch perimeter you have scored). Spread coarsely in the center of the pastry.
• Mix your egg white with 2 tablespoons of water until frothy, brush this egg wash around the edges of the puff pastry .
• Top edges of pastry with slivered almonds. Equally divide almonds between pastries to taste.
• Bake at 400 degrees for 12-14 minutes.
• Remove from oven and let cool for 15 minutes. While danishes are cooling, make your powdered sugar glaze. Mix 3/4 cup of powdered sugar with 1 teaspoon of almond extract, and add 1 teaspoon of water or milk at a time until this reaches a drizzly icing consistency. (approximately 3-5 teaspoons, depending on preference).
• Once danishes have cooled for 15 minutes, drizzle with powdered sugar glaze and dust with remaining powdered sugar.