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Raspberry Almond Puff Pastry Danish

A delightful combination of flaky pastry, creamy almond filling, and fresh raspberries, perfect for cozy gatherings or a sweet indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Danish
  • 1 sheet puff pastry (thawed)
  • 1 cup raspberries (fresh or frozen)
  • 1/4 cup almond paste (softened)
  • 1/4 cup powdered sugar
  • 1 piece egg (for egg wash)
  • 1 tablespoon almond extract
  • to taste sliced almonds (for topping)
  • Optional: vanilla glaze for drizzling

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. On a lightly floured surface, roll out the puff pastry until it’s about 1/8-inch thick. Cut it into a rectangle or square.
  3. In a medium bowl, combine the softened almond paste, powdered sugar, and almond extract. Mix until it’s smooth and creamy.
  4. Spread the almond mixture evenly in the center of the puff pastry, leaving about an inch of space on the edges. Top with raspberries.
  5. Beat the egg in a small bowl, and brush it on the exposed edges of the pastry.
  6. Gently fold the edges of the pastry over the filling to create a lovely border.
  7. Sprinkle the sliced almonds on top of the raspberries.
Baking
  1. Place your pastry on a lined baking sheet and bake for approximately 20-25 minutes or until the pastry is puffed and golden brown.
  2. Once baked, let it cool for a few minutes. Drizzle with vanilla glaze before serving, if desired.

Notes

If you can't find almond paste, substitute with ground almonds mixed with sugar and a splash of almond extract. Ensure puff pastry is fully thawed for best results. Avoid overfilling to ensure even baking.