Easy Almond and Chocolate Danish Pastries

Good morning friends. I made two kinds of incredibly easy but fancy looking danish for breakfast yesterday and they were delicious. Almond Danish and Chocolate Danish Pastries were the two that we made but you could basically put anything into the middle of the puff pastry, fruit, cream cheese, jelly and more and end up with a beautiful and scrumptious treat. The best part is that both start with store bought puff pastry which you can find in the refrigerator or freezer section of you local grocery store.

Almond Danish Pastry

Dough

1 (17 oz) package frozen puff pastry, thawed

Filling Ingredients for Almond Pastry

8 tablespoons butter, softened

1/3 cup sugar

dash of salt

1/2 teaspoon almond extract

1 egg

7 ounces almond paste, frozen until firm and then grated with hand grater

1 cup sliced almonds, divided

Chocolate Pastry

Filling Ingredients

1 65% dark chocolate candy bar

Icing Ingredients

½ cup powdered sugar

1 tablespoon milk

1 tablespoon softened butter

⅛ teaspoon almond extract

sliced almonds for garnish

Directions Almond Pastry

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.

Bake at 375 for 25-35 minutes or until golden brown. Let pastry cool and then drizzle with icing and garnish with almonds.

Icing Directions

Combine all icing ingredients in a bowl and mix until smooth. If icing is too thick add a little more milk until it is the consistency you like.

Tip: You could make a pastry that is a combination of the two fillings. You could also use jelly or jam along with either filling.

What do you think? Is this a breakfast that you might try? Or do you have your own versions of this danish?

If you have more time and would like to make something a little more challenging and fancy than you could try this Buttery Almond Braid. It is sweet, buttery, and delicious.

Or you could try this Swedish Pastry a treat that has been made in my family for over 40 years.

Enjoy and have a great day!