This simple Almond Danish recipe is easy to make and is a showstopper on any brunch table. While making danishes from scratch can be really technical, this almond pastry recipe uses store-bought puff pastry. This easy hack takes a recipe that would normally require 1-2 days and reduces the process to about 30 minutes.
I love getting a fancy pastry with my latte at my local bakery on the weekends, and almond croissants are my go-to! Now I can treat myself any day of the week with these easy almond pastries!
This danish pastry with almond paste filling, sometimes called an almond kringle or Danish kringle, pairs crisp pastry with tasty almond filling for a decadent treat! It makes for a great breakfast or dessert, as does my Glazed Almond Poppy Seed Cake!
Why You'll Love This Recipe
- You only need 7 ingredients to make these Danish pastries.
- Decadent almond flavor, like in my Almond Sugar Cookies and Almond Cream Cake!
- It makes a crisp puff pastry using a store-bought sheet.
- It's a braided almond version of my Raspberry Cream Cheese Danish recipe.
- Easy breakfast that's ready in less than an hour!
- This Danish braid pastry's filling is a really simple spin on classic almond paste.
- Store-bought puff pastry is key to making this easy Danish puff pastry treat. There are many good quality store-bought puff pastry doughs that you can find in your grocery's freezer section.
- Egg is used in the filling and brushed over the puff pastry to get it nice and brown when baked.
- Almond flour and almond extract flavor the filling.
- Sliced almonds are sprinkled on top and toast while the pastry is baking.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- If you are feeling adventurous, you can use homemade puff pastry instead of store-bought. My friend Callan at The Cozy Plum has a great rough puff pastry recipe to make it from scratch!
- Add raspberry jam on top of the almond filling.
- Sprinkle pearl sugar on top or in place of the sliced almonds.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make a Homemade Almond Danish Braid
Step 1: Thaw a sheet of puff pastry per the package instructions, roll it out slightly, and cut diagonal strips on both of the outer ⅓ sides.
Step 2: Separate the egg and set aside the white. Mix the egg yolk with almond flour, all-purpose flour, almond extract, powdered sugar, and milk. Spread the mixture over the middle ⅓ of the pastry sheet.
Step 3: Alternately fold the diagonal strips of puff pastry over the filled center, forming a lattice.
Step 4: Mix the reserved egg white with milk, then brush the mixture over the braided pastry. Sprinkle sliced almonds on top and drizzle a bit more egg wash over them.
Step 5: Bake at 395°F until golden brown, about 30-35 minutes.
Step 6: Mix powdered sugar, milk, and almond extract together until smooth. Drizzle over the braided almond danish, slice, and serve.
Expert Baking Tips
- Thaw your puff pastry until it is pliable but still cool to the touch.
- Don't forget to roll out the pastry sheet and mix the regular flour into the filling! These help prevent a super thick and doughy baked pastry.
- Make sure your pastry bakes until deep brown to ensure the inside isn't underbaked.
Yes, the almond danish can be stored in a freezer-safe container for up to 2 months. I recommend slicing it before freezing.
Typically a danish is a sweet pastry that uses a laminated dough, such as puff pastry, with a filling inside or on top.
Store without icing in an airtight container for up to 2 days. This almond danish is best eaten the day it is made.
If you've added icing to your almond danish, I recommend storing it in the refrigerator for up to a few days.
Store the cooled pastry in a freezer-safe container for up to 2 months.
Easy Braided Almond Danish Pastry
- Baking sheet
- Rolling Pin
- Small/medium mixing bowls
- Measuring spoons
- Pastry brush
- 1 sheet puff pastry store-bought or homemade
- 1 large egg divided, room temperature
- 1½ tablespoons milk for almond filling
- ¼ cup almond flour
- 1 teaspoon all-purpose flour
- 2 tablespoons powdered sugar
- ¾ teaspoon almond extract more/less depending on flavor preferences
- 1 teaspoon milk for egg wash
- ¼ cup sliced almonds
Almond Icing (optional)
- ½ cup powdered sugar
- 2 teaspoons milk more/less for consistency
- ⅛ teaspoon almond extract
- Thaw a sheet of puff pastry per the package's instructions (if store-bought) and preheat oven to 395°F.
- When the pastry is soft but still cold, roll it out slightly on a parchment-lined baking sheet. Cut diagonal 1-inch strips on both of the outer ⅓ sides.
- Separate the egg and set aside the white. To the egg yolk, add the 1½ tablespoons milk, almond flour, regular flour, powdered sugar, and almond extract. Mix well and spread over the middle section of the pastry.
- Alternately fold the diagonal strips over one another to cover the almond filling with a lattice.
- Mix 1 teaspoon of milk with the egg white and brush the egg wash over the braided pastry. Sprinkle the top with sliced almonds and drizzle a bit more wash over top.
- Bake on the middle rack until the danish is very golden brown (about 30-35 minutes).
- Optional icing: mix together the powdered sugar, milk, and almond extract. Drizzle on top of the almond danish, slice, and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.