Danish pastry is time- and labor-intensive. This easy Danish almond pastries recipe is quicker and yields flaky, buttery, almond paste-filled pastries.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
244 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Step 2
Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
Step 3
Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
Step 4
Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
Step 5
Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
Step 6
Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
Step 7
Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
Step 8
Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.
Ingredients
1 tablespoon white sugar
2 tablespoons water
1 (8 ounce) can almond paste
1 (8 ounce) container mascarpone cheese
1 large egg, separated, divided
2 (8 ounce) tubes refrigerated crescent roll dough, divided
