Easy Almond & Chocolate Danish Pastry

12 slices
30 min

A pastry for breakfast or tea time is always a special treat, especially if it is homemade. Often times we only make pastries if we are having company or if it is the holidays because they seem to take a lot of time to make. This "easy almond danish pastry" starts with purchased puff pastry dough and the filling is homemade.

If you wanted to make the recipe even easier you could use a purchased filling as well. The great thing about this recipe is the versatility, If you are not a fan of almonds you could use your favorite jelly or jam and then add a few fresh berries, or you could simply fill it with Nutella or a chocolate bar as I did. The possibilities are endless.

I am partial to the almond filled pastry because it reminds me of my favorite bakery pastry "bear claws" and this recipe is the closest I can come to replicating them at home

When I make these I always make one or two extra to give to friends and family. And I add one or two to a gift basket of homemade treats that I give to friends, neighbors, teachers and family.

Easy Almond & Chocolate Danish Pastry
Recipe details
  • 12  slices
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info
  • 1 17oz. package of frozen puff pastry, thawed
Almond Filling
  • 8 Tablespoon butter, softened
  • 1/2 cup of sugar
  • dash of salt
  • 1/2 teaspoon almont extract
  • 1 egg
  • 7 ounces almond paste, frozen until firm and then grated with hand grater
  • 1 Cup sliced almonds divided
For Chocolate Filled Pastry
  • 1 65% or higher large candy bar
Unfold thawed puff pastry sheet onto greased or silphat lined baking sheet. Spread half of the filling(almond) down the center third of the puff pastry. On each side of the filling cut 8 strips about 31/2 inches into the center of the pastry dough. Starting at one end of the pastry alternately fold a strip from each side onto the center filling to make a “braid” design. Pinch the ends to seal the pastry. Repeat with remaining pastry.
Bake at 375 for 25-35 minutes or until golden brown. Let pastry cool and then drizzle with icing and garnish with almonds.
For chocolate pastry unfold puff pastry, lay chocolate bar in the center and fold the dough strips over the center chocolate alternating strips until you reach the end and then seal the ends.
  • If you do not like almonds then use your favorite jelly or jam, store bought or homemade. Add store bought almond filling, poppyseed, or Nutella.
Pinecones & Acorns Blog
Want more details about this and other recipes? Check out more here!