Description
A cozy, bakery-style danish puff pastry made with a tender bottom crust, a glossy almond choux-like top, and a sweet almond glaze. No yeast, simple steps, and an irresistibly buttery crunch of toasted almonds.
Ingredients
Bottom Crust:
1 cup (125g) all-purpose flour
1/2 cup (113g) unsalted butter, cold, cubed
2 tablespoons ice water
1/4 teaspoon fine sea salt
Top Layer (Choux-like Paste):
1/2 cup (113g) unsalted butter
1 cup (240ml) water
1 teaspoon almond extract
1 cup (125g) all-purpose flour
3 large eggs, room temperature
1/4 teaspoon fine sea salt
Glaze & Topping:
1 1/2 cups (180g) powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon almond extract
Pinch of fine sea salt
1/2 cup sliced almonds, toasted
1–2 tablespoons coarse sugar (optional)
Finely grated lemon zest (optional, for brightness)
Instructions
1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a bowl, combine flour and salt. Cut in cold butter until pea-sized crumbs form. Sprinkle in ice water and gently press into a dough. Divide in half and pat into two 12×3-inch strips on the lined sheet, spaced a few inches apart.
3. In a medium saucepan, bring butter and water to a gentle boil. Remove from heat and stir in almond extract.
4. Stir in flour and salt all at once until a smooth paste forms and pulls away from the pan.
5. Cool 2–3 minutes, then beat in eggs one at a time until glossy and spreadable.
6. Divide the paste between the two crust strips, spreading to the edges.
7. Bake 45–50 minutes until deep golden and puffed; tops will settle as they cool.
8. Toast sliced almonds in a dry skillet until lightly golden; cool.
9. Whisk powdered sugar, milk, almond extract, and a pinch of salt until smooth. Adjust as needed.
10. Cool pastry 20 minutes, drizzle with glaze, sprinkle almonds and coarse sugar. Slice and serve warm or at room temperature.
Notes
Puff settling after baking is normal and creates the signature tender center. Toast nuts for deeper flavor. For gluten-free, use a 1:1 GF blend and add 1 extra egg white to the paste if needed. For dairy-free, use plant-based butter and non-dairy milk. Do not underbake—look for deep golden color for a crisp base.