Almond Puff Pastry Danish takes advantage of premade puff pastry for the no-fail pastry base that’s filled with a
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During the holiday season, you never who may drop in for a visit. I always like to have ingredients on the ready to whip up for just these occasions. This recipe is perfect for brunch or afternoon tea when unexpected guests arrive.
You won’t believe how quickly you can whip these little morning treats up. And even better, you can keep everything you need on hand in the fridge or pantry just in case the need for a little sweet bite to go with your morning cup of coffee comes along.
HOW TO MAKE ALMOND PUFF PASTRY DANISH
- First, allow the puff pastry to thaw on the countertop for 10 minutes
- On a lightly floured surface roll out your thawed puff pastry into about a 12×9-inch rectangle
- Cut each puff pastry sheet into six equal parts.
- Next, with a knife, score a ½-inch border around the edge of each piece of puff pastry.
- Prick the center of the dough with a fork in several places.
- Mix the honey and softened
cream cheesetogether until smooth.
- Spread 1 to 2 tablespoons of
cream cheesemixture in the center and up to the border of the puff pastry dough.
- Top with almonds.
- Bake 16 to 20 minutes. Rotate during cooking if needed.
- Serve warm or at room temperature.
- First, I kept my danishes simple with almond slivers. However, you can add any fruit. Sliced pears or apples would be good. Blueberries, strawberries, blackberries, or raspberries would add a bright flavor.
- Fig preserves would be yummy too as would any jam or preserves.
- Cherry, strawberry, blueberry, or apple pie filling would be amazing as a topping!
- I had
cream cheeseand didn’t want to go to the store. However, you can use ricotta cheese for the cream cheese.
- As well, you can use mascarpone instead of
WHILE YOU’RE HERE, TRY THESE RECIPES
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Almond Puff Pastry Danish
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- 2 sheets puff pastry
- 1 large egg
- 4 tablespoons honey divided
- 6 ounces cream cheese at room temperature
- ¼ cup almond slivers
- Preheat oven to 375°F.
- Unfold and lay the thawed Puff Pastry sheets on lightly floured baking sheets. Use a knife to cut along the fold marks to create three equal-sized pieces. Cut each strip in half to make a total of 12 rectangles.
- Arrange the puff pastry rectangles on a large, ungreased cookie sheet fitted with a silicone baking mat leaving at least 1-inch of space between each rectangle.
- With a knife, lightly score a border around the entire edge of each pastry rectangle, about ¾ inch away from the edge. Use a fork to poke a few holes into the center area of each pastry. (This allows the outside border to rise and puff up while the center doesn't rise as much and holds the filling.)
- In the bowl of your electric mixer fitted with the paddle attachment, mix cream cheese, 2 tablespoons honey, and egg until smooth.
- Spread one heaping tablespoon of cream cheese filling on each puff pastry piece and spread evenly in the inside scored rectangle. Top with a few slivered almonds.
- Bake for 16 to 20 minutes, or until lightly browned. Remove baked danishes from the oven and drizzle the remaining 2 tablespoons of honey over the top.
- Serve warm or at room temperature.