Raspberry Almond Danish Pastries (Print Version)
Flaky pastry squares filled with almond cream and raspberry jam, golden baked and topped with sliced almonds.
# What You'll Need:
→ Main Components
01 - 1 sheet puff pastry, thawed
02 - 1/2 cup raspberry jam
03 - 1/2 cup almond paste
04 - 1 egg, beaten
05 - 1/4 cup sliced almonds
06 - Powdered sugar, for dusting
# Steps to Follow:
01 - Preheat oven to 400°F (200°C).
02 - Unroll the puff pastry sheet onto a lightly floured surface and cut into equal squares.
03 - Spread a layer of almond paste and then raspberry jam in the center of each pastry square.
04 - Fold each square's corners toward the center or leave open-faced. Brush pastry with beaten egg.
05 - Sprinkle sliced almonds over pastries and bake for 15-20 minutes until golden brown.
06 - Allow pastries to cool slightly, then dust with powdered sugar before serving.
# Additional Tips::
01 -
- Ready in just half an hour so you can whip them up on a whim
- Uses store-bought puff pastry for effortless flakiness
- You can customize the filling with your favorite jam
- Crowd-pleasing for breakfast parties or afternoon snacks
02 -
- High in almond protein and whole raspberries
- Freezes beautifully for make-ahead brunches
- Perfect for customizing with your favorite preserves
03 -
- Chill the cut pastry squares before filling to keep the layers defined.
- Gently score a border on each pastry with a paring knife before baking for a professional bakery look.
- Allow the pastries to cool for just five minutes after baking then dust with powdered sugar for the prettiest finish and best texture.