Almond Mascarpone Danish Pastries are flaky, golden delights filled with a creamy mascarpone mixture and topped with a sweet almond glaze. They’re bakery-style pastries made right at home with simple ingredients. I love how they look elegant but come together easily, making them perfect for breakfast, brunch, or a special treat with coffee.

Why You’ll Love This Recipe

I love these pastries because they combine everything I enjoy in a good Danish—flaky pastry, creamy filling, and a hint of almond sweetness. The mascarpone makes the filling extra silky, while the almond glaze and sliced almonds give a nutty crunch. They taste like they came straight from a bakery case but are surprisingly simple to put together, especially when I use store-bought puff pastry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pastry:

• Puff pastry sheets (thawed)

• Mascarpone cheese (softened)

• Cream cheese (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

• Almond extract

For the glaze:

• Powdered sugar

• Milk or cream

• Almond extract

Topping:

• Sliced almonds (toasted or plain)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I beat together mascarpone, cream cheese, sugar, egg yolk, vanilla, and almond extract until smooth and creamy.

3. I roll out the puff pastry sheets and cut them into squares.

4. I place a spoonful of the mascarpone filling in the center of each square.

5. I fold the pastry corners over the filling to form a Danish shape (like pinwheels or envelopes) and press gently to seal.

6. I arrange the pastries on the prepared baking sheet and bake for 15–18 minutes, or until puffed and golden brown.

7. While they bake, I whisk together powdered sugar, milk, and almond extract to make the glaze.

8. Once the pastries are cooled slightly, I drizzle them with glaze and sprinkle sliced almonds on top before serving.

Servings and timing

This recipe makes about 8 pastries and takes around 30 minutes total—10 minutes to prep and 15–18 minutes to bake.

Variations

I sometimes add a spoonful of raspberry or apricot jam under the mascarpone filling for a fruity twist. If I want more texture, I sprinkle finely chopped almonds into the filling. For a lighter version, I swap cream cheese with Greek yogurt, which still gives creaminess with less richness.

storage/reheating

I store these pastries in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I pop them in the oven at 325°F (160°C) for 5–7 minutes to crisp up again. They’re best enjoyed fresh but still delicious the next day.

FAQs

Can I make these ahead of time?

Yes, I prepare the pastries and refrigerate them unbaked for up to 12 hours, then bake fresh when ready.

Do I have to use puff pastry?

Puff pastry makes this recipe quick and easy, but I can use homemade Danish dough if I want a traditional version.

Can I freeze these pastries?

Yes, I freeze them after baking (without glaze). Once cooled, I wrap them tightly and freeze for up to 2 months. I thaw and reheat before glazing.

Can I use just mascarpone without cream cheese?

Yes, but mascarpone alone is very soft. Mixing it with cream cheese helps stabilize the filling so it doesn’t run out during baking.

How do I keep the pastry from getting soggy?

I make sure the puff pastry is fully thawed but still cold, and I don’t overfill. Baking at a high temperature also keeps them crisp.

Conclusion

Almond Mascarpone Danish Pastries are one of my favorite treats to make when I want bakery-worthy results without too much effort. The flaky pastry, creamy filling, and sweet almond glaze come together beautifully for a pastry that looks as good as it tastes. Whether I serve them at brunch or enjoy them with an afternoon coffee, they’re always a hit.