Almond Danish with Puff Pastry

Bonjour!

I love to bake from scratch (sometimes), but I also like to take the semi-homemade route (most of the time). Today’s post shares a recipe for almond Danish using pre-made almond paste and puff pastry… because making paste and pastry from scratch is a lot of work (le sigh) and perfectly tasty ingredients already exist.

This was my first attempt at making a Danish or using puff pastry. Rookie Mistake 1: I under-baked the pastry and it was still raw in places. This was gross enough.

Rookie Mistake 2: I used the whole box of almond paste, squashing a thick slab down the middle of the pastry before braiding the side strips over the top and tucking the ends under. This took matters from gross to

Do not use this much paste. No one wants to eat partially raw puff pastry with thick, chewy inside it. No one, pas du tout. Even when your dear, sweet famille insists the Danish was délicieux and ate it anyway. Quel horreur!

Ingredients

• 1 box puff pastry, such as Pepperidge Farm (contains 2 sheets)
• Almond paste (marzipan)
• 1 egg white, beaten
• Cinnamon-sugar or other spice blend
• Optional: marmalade or fruit jam, sanding sugar

Recipe

• Preheat oven to 350 degrees Fahrenheit.
• Unfold one sheet of puff pastry onto baking sheet prepared with non-stick spray or parchment paper. Press lightly to remove any creases.
• Using clean scissors, snip long sides of puff pastry (about three inches) toward center of dough.
• Spread almond paste down middle of puff pastry. Top with marmalade or jam, if using.
• Alternating sides, fold snipped pieces toward center line, tucking the ends under as you go.
• Brush top of pastry with beaten egg white. Sprinkle with cinnamon-sugar or sanding sugar, if using.
• Bake for 20-30 minutes or until pastry is puffed, golden brown, and cooked through.

What new ingredients or recipe have you tried recently?

Merci for reading and please subscribe and share!

À votre santé,

Katie