A golden, flaky pastry filled with sweet raspberry jam and creamy almond filling, drizzled with a delicate vanilla glaze. This elegant and delicious treat is perfect for Mother’s Day brunch or any special occasion.
Why You’ll Love This Recipe
- Flaky and buttery pastry – Puff pastry provides the perfect crisp and golden texture.
- Rich almond flavor – The almond filling is smooth, nutty, and slightly sweet.
- Sweet raspberry contrast – Tart raspberry preserves balance the richness of the almond filling.
- Beautiful presentation – The braided pastry looks impressive but is easy to make.
- Simple yet indulgent – Minimal ingredients with a gourmet taste make this an effortless yet elegant pastry.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry:
- 1 sheet puff pastry, thawed
- ½ cup raspberry preserves
- ¼ cup sliced almonds
For the Almond Filling:
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup almond flour
- 1 egg
- ½ tsp almond extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the almond filling by mixing the softened butter, sugar, almond flour, egg, and almond extract in a bowl until smooth.
- Roll out the puff pastry and place it on the prepared baking sheet.
- Assemble the filling: Spread the almond filling down the center of the puff pastry. Top with raspberry preserves and sprinkle sliced almonds.
- Braid the pastry: Cut the sides of the pastry into strips and fold them over the filling in a crisscross pattern.
- Bake for 20-25 minutes or until golden brown. Let cool slightly.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract.
- Drizzle the glaze over the cooled Danish, slice, and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 servings
- Calories per serving: 320 kcal
Variations
- Chocolate Raspberry Danish: Add chocolate chips to the filling for a rich twist.
- Lemon Almond Danish: Replace raspberry preserves with lemon curd for a bright, citrusy flavor.
- Mixed Berry Danish: Use a combination of raspberry, blueberry, and strawberry preserves for a fruity medley.
- Nut-Free Version: Substitute almond flour with all-purpose flour and omit the almond extract.
- Cream Cheese Danish: Add a layer of sweetened cream cheese for extra creaminess.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the baked Danish without the glaze for up to 2 months. Thaw before reheating.
- Reheating: Warm in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds.
FAQs
Can I use store-bought puff pastry?
Yes, store-bought puff pastry is perfect for this recipe and saves time.
How do I prevent the pastry from getting soggy?
Ensure the filling is not overly wet and avoid overloading with preserves. Bake until golden brown for a crisp texture.
Can I make this Danish ahead of time?
Yes, you can assemble the pastry a day in advance and bake it fresh when needed.
What’s the best way to cut the pastry for braiding?
Use a sharp knife or pizza cutter to cut even strips along the sides of the pastry before folding them over the filling.
Can I use fresh raspberries instead of preserves?
Yes, but mix them with a bit of sugar and cornstarch to help thicken the filling.
What’s a good substitute for almond flour?
Ground hazelnuts or cashews can work, or use all-purpose flour for a non-nut version.
Can I use a different glaze?
Yes, you can drizzle melted white chocolate or a citrus glaze for variation.
How do I know when the Danish is done baking?
The pastry should be golden brown, puffed up, and slightly crisp on the edges.
Can I double the recipe?
Yes, simply use two sheets of puff pastry and adjust the filling accordingly.
What’s the best way to serve this Danish?
Serve warm with a dusting of powdered sugar or alongside coffee or tea.
Conclusion
Raspberry Almond Danish is a delicate and flavorful pastry that combines the rich taste of almond with sweet raspberry preserves in a beautifully braided puff pastry. Whether served for Mother’s Day brunch or a weekend breakfast, this easy yet elegant treat is sure to impress. Try it today and enjoy a bakery-style pastry at home!
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Raspberry Almond Danish
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A golden, flaky pastry filled with sweet raspberry jam and creamy almond filling, drizzled with a delicate vanilla glaze. A beautiful and delicious treat for Mother’s Day brunch!
Ingredients
For the Pastry:
- 1 sheet puff pastry, thawed
- 1/2 cup raspberry preserves
- 1/4 cup sliced almonds
For the Almond Filling:
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1 egg
- 1/2 tsp almond extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the almond filling by mixing butter, sugar, almond flour, egg, and almond extract in a bowl until smooth.
- Roll out the puff pastry and spread the almond filling down the center. Top with raspberry preserves and sprinkle sliced almonds.
- Cut the sides of the pastry into strips and braid them over the filling.
- Bake for 20-25 minutes, or until golden brown. Let cool slightly.
- Whisk together the glaze ingredients and drizzle over the cooled Danish.
- Slice and serve warm!
Notes
- For an extra flaky texture, brush the pastry with an egg wash before baking.
- Use fresh raspberries for garnish to enhance the presentation.
- Swap raspberry preserves for strawberry or apricot jam for a different twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French, Danish
