These easy Puff Pastry Almond Danishes are quick to assemble, quick to bake, and taste like they came straight from a fancy bakery! The secret is Frangipane, which is a simple almond filling that you’ll find in high-end baked goods (but pssst…it’s actually so easy to make at home). These danishes bake up soft, golden, and loaded with almond flavor. I like to bake them with sliced almonds on top, then give them a dusting of powdered sugar and a drizzle of sweet almond glaze. If you’ve already make my popular Cream Cheese and Berry Danishes, this is the same process- different filling!
Ingredients Needed for Almond Danishes
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Puff Pastry Dough – find this in the freezer section of the grocery store,
- Frangipane – easy almond filling, grab my recipe here! It’s also included below.
- Sliced almonds
- Powdered sugar
- Almond Extract
How to Make Easy Puff Pastry Almond Danishes
this is just a run-down at a glance, the full recipe is below!
- Thaw your puff pastry in the freezer and then cut it into rectangles.
- Place rectangles on a parchment-lined baking sheet. Take a small paring knife and gently score your dough creating an outline around each rectangle.
- Spread about 2 tablespoons frangipane on each pastry, avoiding the outside edge.
- Bake in a preheated oven and then cool. Sprinkle with powdered sugar and drizzle with a quick glaze.
Storing and Other Tips
- These danishes are definitely best fresh the day they are baked! Keep leftovers at room temperature in an airtight container.
- These danishes can be assembled and frozen before baking. Freeze until solid, then store in an airtight container. Bake straight from frozen, adding a. few extra minutes to the bake time.
Frequently Asked Questions
For best results, yes! homemade frangipane has amazing flavor and texture. It only takes a few minutes to mix up, and you can find my easy recipe, here.
I don’t recommend baking them ahead of time, but they can be prepped ahead for sure. Prepare through assembly, but instead of baking, freeze until solid, then store in the fridge for several hours before baking.
Yes. Assemble the danishes, freeze until solid, then store in an airtight container. Bake straight from frozen, adding a few extra minutes to the bake time.
Yes! If you’re looking for a fruit or sweet cheese version, try my Cream Cheese and Berry danishes. They use the same easy puff pastry method with a different filling.
How to Measure for Frangipane
(To weigh or not to weigh!)
This recipe is written in grams, with standard measurements included for convenience. Ideally, you’ll use equal weights (100g each) of butter, sugar, eggs, and almond flour, but standard measurements won’t match exactly. For example, a stick of butter is slightly over, and egg weights can vary.
For most uses, that’s completely fine. You can do whatever is easier for you- frangipane is pretty forgiving. If it’s your first time, I recommend weighing ingredients, but it’s not essential. Using standard measurements may give you a slightly thicker or thinner mixture. If it seems too loose, just refrigerate it for about 30 minutes.
I sometimes weigh everything exactly and sometimes just use standard measurements, and both work well. The one time it really matters is when scaling the recipe, since small differences can add up.
Easy Puff Pastry Almond Danishes
Ingredients
Frangipane (Almond Filling)
- 100 g Butter, softened 1 standard 4oz stick
- 100 g Sugar ½ cup
- 100 g Eggs 2 large
- 100 g Almond Flour 1 cup
- 15 g All Purpose Flour 1 tablespoon
- 1 teaspoon Almond Extract
Additional Ingredients
- 1 standard box Puff Pastry, thawed in fridge Use both sheets
- ½ cup sliced almonds
Glaze
- ¾ cup Powdered sugar plus a little extra for sprinkling on top
- ¼ teaspoon Almond Extract
- 1 teaspoon Water or milk
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment.
Make Frangipane
- Cream 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.
Assembly and Baking
- Remove 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.
- Cut 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.
- Using 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!
- Add 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.
- Bake 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!
- Remove pan from oven and let cool until just warm (or completely cool).
Finish and Glaze
- Combine 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.
- Sprinkle each pastry with powdered sugar (I use a small fine mess sieve for even sprinkling) and drizzle with glaze.
Questions & Reviews
Do I have to use almond flour? Can I just use a little extra extract?
Hi there- Almond flour is the main ingredient in the filling, so yes it is necessary. Without it you would just be adding almond extract to butter and sugar and that would not work.
Is it safe to assume that the butter should be unsalted?
No, always assume salted butter unless specified otherwise!
Beautiful treat!