Easy Almond Danish Puff (A Brunch Classic!)
This Almond Danish Puff recipe is one of those magical pastries that feels fancy but is secretly simple. With a buttery base, a tender almond-scented top layer, and a silky vanilla-almond glaze, it’s the kind of brunch treat that disappears fast — and always earns recipe requests.
It was a staple in our house during the holidays. Christmas morning, Easter brunch, or any gathering that called for something special but comforting — this Danish Puff made an appearance.
As we got older, my mom would arrive at my house with two of them wrapped carefully in foil, complete with a little toothpick “tower” to protect the thick almond frosting on top. Not a single swipe of glaze wasted. That detail alone feels like love.
And the best part? This recipe makes two large puffs. One to share. One to keep. (Trust me — you’ll want one tucked away for yourself and a quiet cup of coffee the next morning.)
What Is an Almond Danish Puff?
If you’ve never made one before, an Almond Danish Puff is a layered pastry with two distinct components:
- A buttery, short-crust style base
- A soft, choux-like almond layer that bakes up tender and slightly custardy
As it bakes, the top layer puffs gently and forms delicate ridges. Once cooled, it’s finished with a silky almond glaze that settles into every curve.
The contrast of crisp bottom, tender center, and smooth frosting is what makes this pastry so memorable.
Why You’ll Love This Recipe
- Surprisingly easy to make
- No yeast required
- Perfect for holiday mornings
- Elegant enough for brunch entertaining
- Can be made ahead
- Makes two generous pastries
It looks bakery-worthy — but comes together with simple pantry ingredients.
Ingredients
DOUGH BASE
- ALL-PURPOSE FLOUR
- WATER
- BUTTER (Unsalted)
FILLING
- BUTTER (Unsalted)
- ALL-PURPOSE FLOUR
- WATER
- EGGS (Large)
- SALT
- ALMOND AND VANILLA EXTRACTS
FROSTING
- BUTTER (Unsalted)
- POWDERED SUGAR
- HEAVY or LIGHT CREAM (can use milk)
- ALMOND AND VANILLA EXTRACTS
- SLICED ALMONDS (to finish)
A Modern Twist: Mini Almond Danish “Pop Tarts”
The classic presentation of this recipe (and the one that my mom made) was splitting the dough into two rustic loaves.
But I just love to evolve family classics in fresh ways, while still honoring the heart of the recipes. Recently, I transformed the recipe mini almond Danish “pop tarts” for a friend’s birthday.
They were whimsical, portable, and perfect for gifting or brunch spreads. The same buttery layers — just cut into individual portions that feel playful and modern.
If you’re hosting a shower, brunch buffet, or want something easy to transport, the mini version is a charming option. Check out the assembly details below.
Assembly Steps for Danish Puff “Pop-Tarts”
- Line baking tray with parchment paper. Using a ruler and marker, draw 4 even rectangles on the paper as a guide for shaping the dough.
- Flip the parchment around (so the marker doesn’t touch the dough) and place an even portion of dough in each rectangle.
3. Using your thumb or the back of a teaspoon, press the dough into a thin layer into the rectangle form.
4. Put an even scoop of the filling (about 2.5 TBSP) on each dough rectangle and with a butter or palette knife spread the filling smoothly from corner to corner of each dough rectangle. Bake as directed below in a 350°F oven. Remove and frost with almond frosting while still warm.
Make Ahead and Storage Tips
This pastry works beautifully for entertaining because you can:
- Bake it a day ahead and glaze before serving
- Store covered at room temperature for up to 2 days
- Refrigerate for slightly longer storage
- Freeze unglazed and add fresh glaze after thawing
It reheats gently in a low oven if you’d like to serve it slightly warm.
Almond Danish Puff Pop Tarts
These decadent buttery, flaky, creamy Almond Danish Puffs taste complicated but couldn’t be simpler to create. One recipe makes two large puffs or eight individual “pop tarts.”
- Total Time1 hour 10 minutes
- Yield8 Tarts
Ingredients
PASTRY DOUGH
- 1/2 cup unsalted cold butter cut into TBSP size pieces
- 1 cup all purpose flour
- 2 TBSP water
ALMOND FILLING
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all purpose flour
- 3 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
VANILLA ALMOND FROSTING
- 1 1/2 cups powdered sugar
- 2 TBSP room temperature unsalted butter
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 TBSP milk
Instructions
Preheat oven to 350 degrees. Line two baking trays with parchment paper.
PREPARE PASTRY DOUGH:
- Using a food processor cut butter into flour. Add water and pulse just until dough comes together and forms a ball. Remove from food processor. Set dough aside in a bowl covered in plastic wrap until ready to use.
PREPARING FILLING:
- Crack three eggs and break up the yolks with a fork in a ramekin and set aside.
- Bring 1 cup of water and 1/2 cup of butter to a boil in medium saucepan.
- Remove from heat. Add almond extract and add in flour, stirring with a whisk so there are no lumps.
- When dough looks smooth, add 1/3 of the egg mix and whisk. Add remaining two eggs and continue to whisk until incorporated. Filling will look glossy.
ASSEMBLING TO BAKE
- Line two baking tray with parchment paper.
- Using a black permanent marker and a ruler, create four rectangles on each paper (4.5 x 2.5 “). Turn the paper over so you can see the outline of the shape.
- Divide the pastry dough among all 8 rectangles. Using your thumb, press the pastry dough into the shape of the rectangles.
- Divide the almond filling (about 2.5 TBSP each) among the 8 pastry rectangles. Using a butter knife or angled metal spatula, spread the filling to the edges of each rectangle.
- Place baking sheets in the oven for about 35-40 minutes until they have a light brown color and the filling it dry to the touch.
VANILLA ALMOND FROSTING
- While the puffs are baking, place softened butter in a bowl of a standing mixer. Mix on high speed for about 2 minutes.
- Add powdered sugar and mix for another minute.
- Add milk, vanilla and almond extracts and mix on high speed for another minute until smooth and creamy.
- Once the danish puffs are out of the oven, let them cool for about 5-8 minutes. Frost them while still warm.
- Add any desired toppings before the frosting sets – toasted coconut and sliced or slivered almonds, sprinkles etc.
Notes
*If you would like to make two large puffs (instead of the “pop-tarts,” increase the bake time to about 55-60 minutes, checking on doneness at about 50 minutes.
- Prep Time: 30
- Cook Time: 40
Matriarch Muse
My mother, Santina Palmeri Lonergan, is my forever muse in areas far beyond her kitchen. She was a history teacher for 35 years, an avid volunteer in the community and a Jeopardy champion. She loved to travel, shop, laugh, and above all, spend time with her family and friends.
Her cooking style was eclectic and she loved swapping recipes with family and friends. Unlike her own mother, she had a fierce sweet tooth and loved to bake. When I was a kid, playdates at our house always involved baking – from homemade fortune cookies, to popcorn balls, to chocolate dipped pretzels and cupcakes with thick pink frosting. While I miss cooking beside her at the holidays, it is my heart’s delight to share some of her favorite recipes.
