Description
If you have made a traditional Danish pastry, then you know how labor-intensive the dough can be to make. This recipe offers a comparatively quick, flaky, buttery, almond paste-filled Danish. The taste is phenomenal.
Ingredients
- 2 (8 ounce) tubes refrigerated crescent roll dough, divided
- 1 (8 ounce) can almond paste
- 1 (8 ounce) container mascarpone cheese
- ½ cup white sugar
- 1 large egg, separated, divided
- 2 ¼ ounces sliced almonds
- 1 tablespoon white sugar, or as needed
- ½ cup powdered sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch cake pan with parchment paper.
- Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
- Roll almond paste into a thin sheet
- large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
- Combine mascarpone cheese
- 1/2 cup white sugar
- and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
- Open the remaining tube of crescent dough
- unroll it
- and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
- Bake in the preheated oven until top is golden brown
- 25 to 30 minutes. Remove from the oven and allow to cool.
- Meanwhile
- mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 20