Description
These Almond Mascarpone Danish Pastries are flaky, buttery puff pastries filled with a creamy mascarpone and almond mixture, topped with sliced almonds and a light glaze. Perfect for breakfast or dessert, they combine European flavors with a rich yet delicate texture that’s easy to make at home.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed
Filling
- 4 ounces mascarpone cheese
- 2 tablespoons granulated sugar
- ½ teaspoon almond extract
- ¼ cup almond paste
Topping & Glaze
- 1 egg (for egg wash)
- ¼ cup sliced almonds
- 2 tablespoons powdered sugar (for dusting)
- 1 tablespoon milk (optional, for glaze)
- ½ teaspoon vanilla extract (optional, for glaze)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix mascarpone filling: In a small bowl, combine the mascarpone cheese, granulated sugar, and almond extract, stirring until the mixture is smooth and well blended to create a creamy filling.
- Prepare puff pastry: Lightly flour your work surface, roll out the thawed puff pastry sheet, and cut it into 6 equal rectangles to form the base of each pastry.
- Assemble pastries: Place a spoonful of the mascarpone mixture in the center of each pastry rectangle. Add a small piece of almond paste on top of the mascarpone for added almond flavor. Fold the corners of the pastry inward to partially cover the filling, gently pressing to secure them in place without sealing completely.
- Apply egg wash and toppings: Beat the egg and brush the edges of each pastry with the egg wash to create a golden finish when baked. Sprinkle sliced almonds evenly over the pastries for a crunchy texture on top.
- Bake: Place the pastries on your prepared baking sheet and bake for 15 to 18 minutes until the pastries are puffed up and golden brown.
- Cool and glaze: Allow the pastries to cool slightly on a wire rack. In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make a light glaze if desired. Drizzle the glaze over the cooled pastries for a touch of sweetness and an attractive finish.
Notes
- Serve pastries the day they’re made for the best texture and flavor.
- The mascarpone filling can be prepared ahead and kept chilled for up to 2 days.
- For extra sweetness, add a bit more almond paste or drizzle honey on the filling before baking.