Introduction

This Raspberry Almond Puff Pastry Danish combines flaky, buttery pastry with a creamy almond-scented filling and a bright raspberry topping. Finished with a sweet glaze and toasted almonds, it’s an elegant yet easy treat perfect for breakfast or afternoon tea.

The image shows a rectangular pastry cut into five slices, each with a flaky, golden-brown crust. The top layer has white icing drizzled across the surface. Inside, there are two main layers: a creamy yellow custard on one side and a dark red berry jam on the other side, both smooth and glossy. Scattered on top are sliced almonds adding texture and contrast. The pastry rests on crumpled light parchment paper over a white marbled surface, with some almond pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
2 Tbsp all purpose flour
2 Tbsp granulated sugar
Pinch salt
1 Tbsp lemon juice
1/2 tsp almond extract
8 ounces cream cheese, room temperature
1 sheet frozen puff pastry, thawed
Milk for brushing
2/3 cup raspberry jam or preserves
1 cup confectioner’s sugar
2 Tbsp water, approximately, to thin
1/4 tsp almond extract
Pinch salt
1/4 cup sliced almonds, lightly toasted

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a small bowl, whisk the egg until smooth. Add the flour, sugar, and pinch of salt, whisking until combined. Stir in the lemon juice and almond extract, then whisk in the cream cheese until mostly smooth, allowing tiny lumps if necessary. Set aside.
Step 2: Unfold the thawed puff pastry onto a piece of parchment paper and gently roll it out just to smooth. Cut into two rectangles approximately 10 by 5 inches each.
Step 3: Using a sharp knife, lightly score a frame about 3/4 inch inside the edges on each rectangle without cutting all the way through. Place the pastry on a baking sheet lined with parchment.
Step 4: Lightly brush the edges with milk and bake for 15 minutes until the pastry is puffed and golden.
Step 5: Remove from the oven and gently press down the center of each rectangle to create an indentation for the filling. Be careful not to press through the pastry.
Step 6: Divide the cream cheese mixture evenly between the two pastries, spreading it gently with the back of a spoon within the scored frame.
Step 7: Dollop 4 to 5 spoonfuls of raspberry jam over the cream cheese on each pastry, spreading lightly without mixing the layers.
Step 8: Return the pastries to the oven and bake for another 15 minutes, until the pastry is deeply golden and the filling is set. Tent with foil after 5 minutes if the pastry browns too quickly.
Step 9: Let the pastries cool completely before glazing.
Step 10: Whisk together the confectioner’s sugar, water, almond extract, and a pinch of salt until smooth. Drizzle the glaze over the cooled pastries and immediately sprinkle with toasted sliced almonds. Allow the glaze to set before slicing and serving.

Tips & Variations

For extra almond flavor, add a few drops of almond extract to the raspberry jam before spreading.
If you prefer a more tart topping, use fresh raspberries mixed with a little sugar instead of jam.
Use store-bought toasted almonds or toast your own in a dry skillet over medium heat until fragrant and lightly browned.
Make sure the cream cheese is softened to prevent lumps and allow it to blend smoothly with the other filling ingredients.

Storage

Store leftover Danish pastries in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days, but note this may soften the pastry slightly. Reheat gently in a low oven (about 300°F) to restore crispness before serving.

How to Serve

The image shows a white oval plate with six triangular slices of pastry arranged scattered on it. Each slice has a golden brown flaky crust base layered with creamy white custard, topped with patches of dark red fruit jam, drizzled with white icing, and sprinkled with almond slivers. Around the plate, there are two white cups filled with dark coffee on matching white saucers. Below the plate is a small white round plate with one more pastry slice and a silver fork resting on the edge. The whole setting is on a white marbled surface, with a folded light gray and white plaid cloth in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Danish pastries ahead of time?

You can prepare the filling and puff pastry separately in advance, then assemble and bake the pastries just before serving for best freshness and flakiness.

What can I use if I don’t have puff pastry?

Puff pastry is best for that classic flaky texture, but you can substitute with a good-quality frozen croissant dough or brioche dough, though the texture and flavor will vary.