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
Units
Scale
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
