Apple Almond Danish Pastries

Apple Almond Danish Pastries from scratch. I’ll give you a step-by-step, detailed recipe so you get that flaky, buttery pastry with a sweet apple-almond filling.

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Apple Almond Danish Pastries

Ingredients

For the Pastry Dough (Using Puff Pastry for Simplicity):

• 1 sheet (about 8 oz / 225 g) puff pastry, thawed
  (You can make homemade laminated dough, but store-bought puff pastry works great for ease.)

For the Apple Filling:

• 2 medium apples (Granny Smith or Honeycrisp work best), peeled, cored, and finely chopped

• 2 tablespoons unsalted butter

• 2 tablespoons granulated sugar

• 1/2 teaspoon cinnamon

• 1 teaspoon lemon juice

For the Almond Cream (Frangipane):

• 1/2 cup (115 g) unsalted butter, softened

• 1/2 cup (100 g) granulated sugar

• 1 cup (100 g) almond flour

• 1 large egg

• 1/2 teaspoon almond extract

• 1/2 teaspoon vanilla extract

For Assembly:

• 1 egg, beaten (for egg wash)

• Sliced almonds for topping

• Powdered sugar (optional, for dusting)

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Instructions

Step 1: Prepare the Apple Filling

1. In a medium skillet, melt 2 tbsp butter over medium heat.

2. Add chopped apples, 2 tbsp sugar, 1/2 tsp cinnamon, and 1 tsp lemon juice.

3. Cook for 5-7 minutes, stirring occasionally, until apples are slightly softened but not mushy.

4. Remove from heat and let cool completely.

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Step 2: Prepare the Almond Cream (Frangipane)

1. In a bowl, beat 1/2 cup softened butter and 1/2 cup sugar until creamy.

2. Add 1 egg, 1/2 tsp almond extract, and 1/2 tsp vanilla extract. Mix until smooth.

3. Fold in 1 cup almond flour until well combined.

4. Set aside.

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Step 3: Prepare the Puff Pastry

1. Preheat your oven to 375°F (190°C).

2. On a lightly floured surface, roll out the puff pastry sheet into a 12×12-inch square.

3. Cut the pastry into 4 equal squares (or 6 rectangles for smaller pastries).

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Step 4: Assemble the Danish

1. Spread a thin layer of almond cream in the center of each pastry square, leaving about 1/2 inch border around edges.

2. Spoon a few tablespoons of the apple filling on top of the almond cream.

3. Fold the edges slightly toward the center, or create a traditional Danish shape (diamond or rectangle with folded corners).

4. Brush the pastry edges with beaten egg.

5. Sprinkle sliced almonds on top of the almond cream/apple filling.

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Step 5: Bake

1. Place pastries on a parchment-lined baking sheet.

2. Bake for 20-25 minutes, until puffed and golden brown.

3. Remove from oven and let cool slightly.

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Step 6: Optional Finishing Touch

• Dust with powdered sugar or drizzle with simple icing (1/2 cup powdered sugar + 1 tbsp milk or water) before serving.

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Tips for Success

• Make sure the apple filling is cooled before placing it on the puff pastry; otherwise, it can make the pastry soggy.

• Use fresh almond extract—it gives a distinct nutty aroma that pairs beautifully with apples.

• For extra shine, brush pastries with simple syrup (1:1 sugar and water, boiled and cooled) right after baking.