Save to Pinterest These Raspberry Almond Danish Pastries are the shortcut treat I reach for when I want bakery flavor without fuss. Buttery puff pastry makes life easier while the sweetly tart raspberry jam and rich almond cream create a classic flavor pairing. The finishing touch of sliced almonds and powdered sugar always wins raves at brunch and coffee dates.
I first made a batch when my friend dropped by unexpectedly and since then my family requests them for cozy Sunday mornings or anytime someone wants to celebrate.
Ingredients
- Puff pastry sheet: Brings buttery crisp layers. Make sure it is well-chilled and thawed as directed for best rise.
- Raspberry jam: Provides fruity brightness. Look for one with real berries as the first ingredient.
- Almond paste: Adds rich nutty flavor. Choose a quality brand or make your own for extra depth.
- Egg wash: Gives pastries golden color. Use a fresh egg and whisk well.
- Sliced almonds: Add crunch and elegance. Opt for thin slices so they toast quickly.
- Powdered sugar for dusting: Creates a classic bakery finish. Sift before using for a smooth look.
- Extra tip: If you love citrus a little lemon zest mixed into the almond paste wakes up all the flavors.
Instructions
- Prepare the Puff Pastry:
- Gently unfold the puff pastry sheet on a lightly floured surface. Using a sharp knife or pastry wheel cut the pastry into equal squares about four inches each. Chill the squares in the refrigerator for ten minutes while you prepare the fillings so the dough keeps its shape and rises well when baked.
- Mix and Layer the Fillings:
- Take the almond paste and knead or mash it with a spoon making sure it is smooth and pliable. If the almond paste is stiff you can microwave for five seconds to soften. Spoon a small tablespoon of almond paste onto the center of each pastry square then top with an equal amount of raspberry jam. Spread gently to leave a border around the edges so the filling does not leak out.
- Shape the Pastries:
- Fold the corners of each square toward the center and press gently to create little envelopes or keep them open-faced for a rustic bakery look. Place pastries on a parchment-lined baking sheet spaced apart as they will puff during baking.
- Finish with Egg Wash and Almonds:
- Brush the tops and sides of the pastries with beaten egg using a pastry brush for a glossy golden crust. Sprinkle sliced almonds generously onto each one pressing them lightly so they stick.
- Bake to Perfection:
- Place the tray in a preheated 400 degree oven. Bake for fifteen to twenty minutes until the pastry is puffed and deep golden brown. Keep an eye on them during the last few minutes to prevent overbaking.
- Dust and Serve:
- Once the danishes have cooled for a few minutes sift powdered sugar over the tops for a classic finish. Serve warm or at room temperature.
Save to Pinterest My favorite part is the aroma of almond while baking which fills the kitchen and always pulls everyone out of their rooms. If you gather your family for brunch these pastries will disappear fast and might just inspire a new weekend ritual.
Storage Tips
Store the baked danishes in an airtight container at room temperature for up to two days. For a fresher texture reheat in a warm oven for five minutes before serving. You can also freeze cooled pastries wrapped tightly and rewarm directly from the freezer for a few extra minutes.
Ingredient Substitutions
If raspberry jam is not on hand try apricot or cherry preserves for a fun change. No almond paste Substitute a mixture of equal parts marzipan and ground almonds with a touch of sugar. For a dairy free option brush pastries with almond milk instead of egg wash.
Serving Suggestions
Serve these pastries alongside fresh berries and a pot of strong coffee to create a bakery style breakfast at home. They also make a great addition to a holiday brunch spread or dessert platter. For special occasions drizzle a little lemon glaze on top for sparkle.
Cultural and Seasonal Twist
Almond danishes have Scandinavian roots often seen in European patisseries. In summer use fresh raspberries as a garnish to enhance the fruity notes or swap in homemade compote. Come winter a sprinkle of orange zest in the almond paste makes the flavor extra cozy.
Seasonal Adaptations
Fresh raspberries can be pressed into the filling during peak season. Swap almond paste for hazelnut spread for a holiday feel. Try a few drops of almond extract to bump up the nutty aroma.
Success Stories
My niece helped bake these for her first tea party and proudly arranged them on a fancy tray. They were gone before the tea cooled down and now baking these together is a tradition every time I visit. Friends have borrowed the recipe for bridal brunches and always send photos of empty plates.
Freezer Meal Conversion
To freeze prep the pastries up to the baking step. Arrange unbaked pastries on a baking sheet and freeze until solid then store in a zip top bag. Bake directly from frozen adding three to five more minutes to the bake time. For busy mornings or last minute entertaining this is a life saver.
Save to Pinterest Try these danishes the next time you need an impressive but easy brunch treat. They are guaranteed to bring smiles and maybe even start a new tradition.
Common Recipe Questions
- → Can I use homemade puff pastry?
Yes, homemade puff pastry works if you prefer making it from scratch. Store-bought saves time and delivers great results.
- → What type of raspberry jam is best?
Choose a high-quality, seedless raspberry jam for smooth texture, or use homemade jam for vibrant, fruity flavor.
- → How do I prevent pastries from becoming soggy?
Spread almond paste first, then jam on top, and avoid overfilling the centers to help maintain crispness.
- → Can I substitute almond paste?
Marzipan or a homemade almond cream can replace almond paste, but flavor and sweetness will vary slightly.
- → How should these pastries be stored?
Keep pastries in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.