Description
Almond Mascarpone Danish Pastries are flaky puff pastry treats filled with a creamy mascarpone mixture, drizzled with almond glaze, and topped with sliced almonds. Easy to make yet bakery-worthy, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
For the pastry:
2 sheets puff pastry, thawed
4 oz mascarpone cheese, softened
4 oz cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
1/2 tsp almond extract
For the glaze:
1/2 cup powdered sugar
2–3 tsp milk or cream
1/4 tsp almond extract
Topping:
1/4 cup sliced almonds (toasted or plain)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, beat mascarpone, cream cheese, sugar, egg yolk, vanilla, and almond extract until smooth.
- Roll out puff pastry sheets and cut into squares.
- Place a spoonful of filling in the center of each square.
- Fold corners over filling to form a Danish shape (pinwheel or envelope) and press lightly to seal.
- Arrange pastries on baking sheet and bake 15–18 minutes, until puffed and golden brown.
- Whisk powdered sugar, milk, and almond extract to make glaze.
- Cool pastries slightly, drizzle with glaze, and sprinkle with sliced almonds before serving.
Notes
Add raspberry or apricot jam under filling for a fruity twist.
Sprinkle chopped almonds into the filling for extra texture.
Swap cream cheese with Greek yogurt for a lighter version.
Prepare ahead and refrigerate unbaked pastries for up to 12 hours before baking.
Freeze baked (un-glazed) pastries up to 2 months; thaw, reheat, and glaze before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 pastry
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg