Easy Danish Almond Pastries

Prep Time:
20 mins

Cook Time:
25 mins

Additional Time:
15 mins

Total Time:
1 hr

Servings:
20

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper.

Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.

Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.

Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.

Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.

Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.

Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.

Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.

Cook's Note:

Use a large sheet of parchment paper to roll out the almond paste. If you live in a warm climate, you may want to store the finished sheet in the refrigerator until you are ready to use it.

Nutrition Facts (per serving)