Strawberry Almond Danish Recipe

Bring the pâtisserie into your kitchen this spring with this delightfully decadent danish recipe. Sweet and tart strawberries blend beautifully with smooth almond cream, all wrapped up in a flakey puff pastry shell. Better yet, we have both gluten-free and regular puff pastry in our frozen section. We tested them both, and we can confirm they’ll be delicious whichever way you make them. 

Ingredients:

2 sheets frozen puff pastry

1 ½ cups sliced almonds

10-12 strawberries

1 jar strawberry preserves

¼ cup powdered sugar

1 batch frangipane (see below)

Ingredients for the frangipane:

6 tbsp butter (room temperature)

½ cup sugar

1 cup almond flour

¼ cup flour (gluten free or wheat)

1 large egg

2 tbsp almond extract

¼ tsp salt (omit if using salted butter)

Instructions:

The night before you want to make your danishes, read the instructions on your frozen puff pastry. Some require you to unthaw for several hours, so it’s best to start thawing overnight in the refrigerator if needed. Follow the instructions on your puff pastry so you’ll be ready to bake the next day. 

When you’re ready to make your danishes, start with preparing the frangipane. 

Add your room temperature butter to a large mixing bowl and cream it until smooth with a hand mixer.

Pour in your sugar and salt and cream together until combined. 

Once combined, add your egg and almond extract. Beat everything well with the hand mixer until smooth. 

Fold in the flours until just combined. Set aside. 

Set your oven to 350 F° and allow it to preheat while you assemble your danishes. 

Take your puff pastry sheets and roll them out with a rolling pin. Don’t roll them too thin- just enough to get the sheet a little longer and less scrunched up.

Cut the sheets into squares of equal size. I made 9 squares out of one sheet, which made suitably sized danishes once baked. 

Line two to three baking sheets with parchment paper and lay your pastries on them. Don’t crowd them too much, as they’ll puff up a little bit in the oven. 

You can now assemble your danishes. 

Plop a generous dollop of frangipane in the center of each pastry sheet. Spread it out a little bit with a spoon so it’s flat, but don’t spread it all the way to the edge. Dig the spoon into the center of the frangipane, lightly, to make a little well in each one. 

Next, add a spoonful of strawberry preserves into the well you created earlier. It’s ok to add so much that it spills out a little bit, just not so much that it’s overflowing. 

Finally, sprinkle some of your sliced almonds on top of everything. It’s ok to be a little conservative with them at first, then go back and add more one you’ve gotten to every pastry. 

Bake your danishes for 17-20 minutes and watch that the tops don’t get too brown. 

While they’re baking, slice up your strawberries into thin slices and set them aside. 

Once ready, set your danishes on a cooling rack for a few minutes.

After they’ve cooled down a bit, top them with your sliced strawberries and sift powdered sugar on top.

Serve and enjoy immediately, or save for later by putting them in an airtight container.