I recently experimented with a twist on Tart With Puff Pastry that blends fresh raspberries and almond flour with a delicate mix of unsalted butter and granulated sugar. I love how the flaky puff pastry pairs with the creamy almond filling. This Raspberry Almond Danish truly piqued my curiosity.

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I recently discovered this awesome Raspberry Almond Puff Pastry Danish recipe that totally blew my mind. It starts with a super simple sheet of puff pastry that’s been thawed, and then you mix in a bit of unsalted butter and granulated sugar to create a dreamy base.

I also add an egg, almond flour, all-purpose flour and a little almond extract along with a pinch of salt to heighten the flavor. The true showstopper, though, is the fresh raspberries that add a burst of tanginess, while a sweet dusting of powdered sugar mixed with a splash of milk makes the creamy filling come together just right.

If you are looking for ideas on what to make with puff pastry or need an interesting twist on a tart recipe, this Danish is a must-try. Sometimes the easiest recipes are the most fun, and this one has become a favorite in my recipe book!

Why I Like this Recipe

1. I really like this recipe because it comes together really fast and doesnt take forever to make.
2. I love how the tartness of fresh raspberries mixes with the sweet, nutty almond flavor.
3. I enjoy the crunchiness of the puff pastry with the creamy filling and the sugary glaze tying it all together.

Raspberry almond puff pastry Danish is a quick and easy recipe that makes yummy, flaky pastry so you can spend less time stressing about the dough and more time enjoying that creamy, delicious filling. Its a total lifesaver on busy days and always turns out to be a real treat.

Ingredients

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Puff pastry is light, flaky, and rich in carbohydrates that give a tasty crisp base.
Unsalted butter offers smooth texture and fat content for a rich, tender hallmark.
Almond flour adds nutty flavor, moderate protein, and healthy fats for a hearty bite.
Fresh raspberries provide tang, antioxidants, and a natural sweet burst in every bite.
Granulated sugar gives a bright sweet spark, balancing the tart berries well.
Powdered sugar finishes the danish with a delicate, powdered sweet coat.
Almond extract boosts nutty aroma, intensifying flavors in every scrumptious bite.
Egg helps bind ingredients and gives a golden finish with protein for a smooth texture.
All-purpose flour contributes structure without overpowering flavor or texture in the recipe.

Ingredient Quantities

1 sheet puff pastry, thawed

1/3 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/2 cup almond flour

1/4 cup all-purpose flour

1/2 teaspoon almond extract

A pinch of salt

1 cup fresh raspberries

1/2 cup powdered sugar

1 tablespoon milk

How to Make this

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1. Preheat your oven to 400°F and lay your thawed puff pastry onto a parchment lined baking sheet.

2. In a bowl, beat the softened butter with the granulated sugar until it looks really creamy, then add the egg and stir it in.

3. Mix in the almond flour, all-purpose flour, almond extract and a pinch of salt until well combined.

4. Spread the creamy mixture evenly over the puff pastry, leaving about a half-inch border around the edges.

5. Gently sprinkle the fresh raspberries over the top of the spread.

6. Fold the edges of the pastry in slightly to create a rustic border that holds the filling.

7. Place in the oven and bake for 18-20 minutes, or until the pastry turns a nice golden brown.

8. While the Danish is baking, mix the powdered sugar and milk together in a small bowl until you have a smooth glaze.

9. Remove the Danish from the oven and let it cool for a few minutes.

10. Drizzle the glaze over the pastry, slice it up and serve warm. Enjoy!

Equipment Needed

1. Oven – You need one oven set to 400°F for baking the pastry.
2. Baking sheet – Make sure it’s lined with parchment paper so the pastry doesn’t stick.
3. Mixing bowl – At least one large bowl to beat the butter, sugar, and egg together.
4. Electric mixer or whisk – Either works for getting the butter mixture really creamy.
5. Measuring cups and spoons – For accurate amounts of butter, sugar, flour, salt, and almond extract.
6. Spatula – Use this for stirring the batter and spreading it evenly over the puff pastry.
7. Small bowl – This is for mixing the powdered sugar and milk to create the glaze.
8. Knife – After the pastry cools a bit, you’ll need a knife or cake cutter to slice it into portions.

FAQ

Q: How do I avoid the pastry becoming soggy?

A: Make sure you pat your raspberries dry and don't overload on any wet fillings. If you're careful, the puff pastry should stay nicely crisp.

Q: Can I substitute frozen raspberries for fresh ones?

A: Yup, you can use frozen ones, but defrost them completely and drain any excess water first so the pastry doesn't get too wet.

Q: What's the trick to getting that lovely almond flavor?

A: Using almond flour with the almond extract really makes a difference. Just mix them well and let the flavors meld together with the butter and sugar.

Q: Do I really need both almond flour and all-purpose flour?

A: They serve different purposes in the recipe. The almond flour adds flavor, while the all-purpose helps with the structure. Omitting one might change the texture a bit.

Q: How can I tell when the danish is done?

A: Look for a golden puff pastry and lightly crisp edges. It might vary with ovens, so keep an eye on it around the 20-25 minute mark.

Raspberry Almond Puff Pastry Danish • Easy Recipe! Substitutions and Variations

Instead of unsalted butter, you can use margarine in equal amounts if thats what you have on hand
If you dont have almond flour, try using hazelnut meal as a swap but remember the taste might be slightly different
You can replace almond extract with an equal amount of vanilla extract, just know that it changes the flavor a bit
Fresh raspberries can be swapped with frozen raspberries if needed, just thaw and drain them first
If you dont have powdered sugar, you can blitz granulated sugar in a blender until very fine and use that instead

Pro Tips

1. Make sure you beat the butter and sugar really well until its super creamy. Doing it too quick can leave lumps and mess up the texture later so take a bit more time with it.
2. When spreading the mixture on the puff pastry, be careful to leave that even border and dont rush it. A neat spread helps the final look and gives more uniform baking.
3. Handle the raspberries gently. If you toss them or press too hard they might break down into a mush, so sprinkle them softly so they keep their shape.
4. Let the pastry cool for a few minutes before drizzling the glaze. If it’s still too hot the glaze just melts away and you won’t get that nice, pretty finish.