Easy Puff Pastry Almond Danishes

Shockingly easy pastries made with puff pastry and a sweet almond filling.

📝 Ingredients

• 100 g Butter, softened (1 standard 4oz stick)
• 100 g Sugar (1/2 cup)
• 100 g Eggs (2 large)
• 100 g Almond Flour (1 cup)
• 15 g All Purpose Flour (1 tablespoon)
• 1 teaspoon Almond Extract
• 1 standard box Puff Pastry, thawed in fridge (Use both sheets)
• 1/2 cup sliced almonds
• 3/4 cup Powdered sugar (plus a little extra for sprinkling on top)
• 1/4 teaspoon Almond Extract
• 1 teaspoon Water or milk

👨‍🍳 Instructions

1. 1Preheat oven to 400℉. Line a baking sheet with parchment.
2. 2--- Make Frangipane ---
3. 3Cream butter and sugar just until smooth- but do not beat it until fluffy. Add eggs gradually, mixing until incorporated. Stir in almond flour, all purpose flour, and extract just until combined. Set aside.
4. 4--- Assembly and Baking ---
5. 5Remove puff pastry sheets from packaging. Working with one at a time, unfold onto lightly floured work surface. Use a rolling pin to very lightly roll pastry in all directions, just to smooth and even out shape.
6. 6Cut dough one direction on each of the 2 folded creases. Cut dough just one more time the other direction, down the center, creating 6 even rectangles. Place rectangles evenly spaced on baking sheet, repeat with second pastry sheet.
7. 7Using a knife, lightly score each rectangle about 1/4 inch in on all sides. You do not need to cut all the way through the dough- but if you do, no worries!
8. 8Add about 1½-2 tablespoons frangipane to the center of each pastry. Gently spread, keeping the filling toward the center and not extending past the score line. Top with a few sliced almonds.
9. 9Bake pastries in preheated oven until pastry is puffed and edges are very lightly golden brown, around 15 minutes, but all pastry brands and ovens bake differently. I'd set a timer for 10-12 and then keep an eye on them!
10. 10Remove pan from oven and let cool until just warm (or completely cool).
11. 11--- Finish and Glaze ---
12. 12Combine glaze ingredients adding milk/water very slowly just until it comes together in a nice drizzly consistency. If it's still too thick, add more drop by drop so you don't overdo it.
13. 13Sprinkle each pastry with powdered sugar (I use a small fine mess sieve for even sprinkling) and drizzle with glaze.