Description
Flaky puff pastry danishes filled with sweet almond frangipane and topped with slivered almonds for an easy bakery-style breakfast.
Ingredients
Scale
- 1/2 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon almond emulsion
- 1 sheet puff pastry, thawed
- 1 cup slivered almonds
- 1 egg white
- 1 cup powdered sugar
- 1 teaspoon almond emulsion
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cream together the butter and sugar until light and fluffy.
- Mix in the egg and almond emulsion until fully combined.
- Add almond flour and all-purpose flour and mix until a thick paste forms.
- Roll out the puff pastry slightly and cut into equal squares.
- Spoon frangipane into the center of each square and fold corners inward.
- Place pastries on the baking sheet, brush exposed pastry with egg white, and top with slivered almonds.
- Bake for 18 to 22 minutes until puffed and golden brown.
- Whisk powdered sugar with almond emulsion and drizzle over warm danishes.
Notes
- Do not overfill the pastries to prevent leaking during baking.
- Almond emulsion provides stronger flavor than almond extract.
- Extra frangipane can be frozen for future use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 danish
- Calories: 420
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 85 mg