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Raspberry Almond Puff Pastry Danish

A delightful and flaky pastry filled with sweet raspberry and almond flavors, perfect for breakfast or dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet puff pastry (thawed) Ensure the puff pastry used is Halal-friendly.
  • 1 cup fresh raspberries
  • 1/4 cup almond paste
  • 1/4 cup powdered sugar
Egg Wash
  • 1 large egg For egg wash
  • 1 tablespoon milk For egg wash
Toppings
  • to taste sliced almonds For topping
  • to taste powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the puff pastry to about 12x12 inches.
  3. In a bowl, combine almond paste and powdered sugar until smooth.
  4. Transfer the almond mixture to the center of the rolled-out puff pastry, leaving an inch around the edges.
  5. Arrange the fresh raspberries evenly on top of the almond filling.
  6. Fold the edges of the puff pastry over the filling, ensuring the center remains visible.
  7. For the egg wash, whisk together the egg and milk in a small bowl and brush over the pastry edges.
  8. Sprinkle sliced almonds over the pastry edges.
Baking
  1. Place the Danish on a parchment-lined baking sheet and bake for 20 to 25 minutes or until golden brown.
  2. Once slightly cooled, dust with powdered sugar and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Unbaked pastries can be frozen for up to a month. Reheat in a warm oven for a few minutes.