Name: Almond Danishes – Simple Puff Pastry Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 50 min
Cuisine: European
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 (or almond extract); Danishes:; 1 sheet puff pastry, thawed; 1 cup slivered almonds; 1 egg white (for egg wash); Glaze:; 3/4 cup powdered sugar; 1 tsp almond emulsion; 1–2 tsp milk or water; 1/4 cup additional powdered sugar (for dusting)

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Flaky, buttery, and packed with sweet almond flavor, these almond danishes are a delightful treat that bring a little café magic to my kitchen table. They look like something I’d pick up from a fancy French bakery, but they’re surprisingly easy to make at home—thanks to the magic of store-bought puff pastry and a simple, luscious almond filling called frangipane.

Almond Danishes – Simple Puff Pastry Recipe

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of impressive and easy. The puff pastry does most of the heavy lifting, giving me that golden, flaky texture with minimal effort. The almond frangipane adds a rich, nutty sweetness that’s so satisfying with a morning cup of coffee or as part of a weekend brunch spread. Plus, this recipe is beginner-friendly but delivers results that feel professional and elegant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

I start by letting the puff pastry sit at room temperature for about 20 minutes to soften, then I preheat the oven to 400°F.
While the pastry is softening, I make the almond filling. I cream together the butter and sugar until fluffy, then mix in the egg and almond emulsion. Once that’s smooth, I add both flours and mix until it forms a thick paste.
I unroll the pastry and cut it into 6 equal pieces.
Using a knife, I score a 1-inch border around each piece to help the edges puff up in the oven while holding the filling in place.
I spoon about 1.5 tablespoons of the frangipane into the center of each pastry and spread it gently within the scored border.
Next, I whisk the egg white with 2 tablespoons of water until frothy, then brush the mixture on the edges of each danish.
I sprinkle slivered almonds around the border and place the pastries on a baking sheet.
I bake them for 12–14 minutes, until golden and puffed.
While they cool for about 15 minutes, I whisk together 3/4 cup powdered sugar with the almond emulsion and add water or milk (1 teaspoon at a time) until I get a drizzly glaze.
Once the danishes are cool, I drizzle on the glaze and dust with the remaining powdered sugar.

Servings and Timing

This recipe makes 6 danishes.
Prep time: 20 minutes
Bake time: 12–14 minutes
Cooling time: 15 minutes
Total time: Around 50 minutes from start to finish

Variations

Berry-Almond Danish: I sometimes add a dollop of raspberry jam under the almond filling for a sweet-tart twist.
Chocolate-Almond Danish: A few chocolate chips added to the center make this an indulgent dessert option.
Citrus-Almond Danish: A little orange or lemon zest in the glaze gives the whole thing a fresh zing.
Mini Danishes: Cutting the puff pastry into 12 smaller squares gives me perfect little bite-size versions for brunch trays.
Nut-Free Option: I’ve also made these using vanilla or lemon filling instead of almond for anyone with nut allergies.

Storage/Reheating

Once cooled, I store these danishes in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the fridge for up to 5 days. To reheat, I pop them into a 300°F oven for about 5 minutes—just enough to crisp them up without drying them out. I avoid microwaving them since that tends to make the pastry soggy.

FAQs

What is almond emulsion, and can I substitute it?

Almond emulsion is a water-based flavoring that’s stronger and more stable when baked than extract. I love using it for the bold flavor, but almond extract works just fine as a substitute in equal amounts.

Can I make these danishes ahead of time?

Yes, I often prep the frangipane filling in advance—it stores well in the fridge for a few days or in the freezer for up to a month. I assemble and bake the danishes the day I plan to serve them for the freshest texture.

Can I use homemade puff pastry?

Absolutely. If I have the time and want an extra-special touch, I use homemade puff pastry. But store-bought works beautifully and saves so much time.

Can I freeze baked almond danishes?

Yes, I freeze them after baking and cooling completely. When I want to eat one, I reheat it in the oven at 300°F until warmed through. The texture stays flakey and delicious.

What if I don’t have almond flour?

If I’m out of almond flour, I’ve found that finely ground blanched almonds can work in a pinch. However, the texture might be slightly different. I don’t recommend substituting with other flours since the frangipane flavor depends on almonds.

Conclusion

Making these almond danishes at home feels like such a win—minimal ingredients, simple steps, and a result that’s every bit as good as something from a bakery case. Whether I’m planning a brunch, treating myself to a slow weekend breakfast, or just craving something sweet and special, this recipe never disappoints. I always keep a sheet of puff pastry in the freezer just in case—because once I’ve made these, going back to store-bought pastries just doesn’t hit the same.