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Easy Danish Almond Pastries
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Easy almond pastries using crescent roll dough for a quick and delicious treat.
Ingredients:
  • 2 (8 ounce) tubes refrigerated crescent roll dough, divided
  • 1 (8 ounce) can almond paste
  • 1 (8 ounce) container mascarpone cheese
  • 1 large egg, separated, divided
  • 2.25 ounces sliced almonds
  • 1 tablespoon white sugar, or as needed
  • 0.5 cup powdered sugar
  • 2 tablespoons water
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then neatly line a 9x13-inch cake pan with parchment paper.
  • Open the package of crescent roll dough and lay it out in the pan, pressing it down to form the crust and ensuring the seams are fully sealed to hold the shape.
  • Roll out the almond paste into a generous sheet that can completely cover your cake pan. Neatly trim the edges using a knife or a rolling pizza cutter.
  • In the bowl of an electric mixer, blend mascarpone cheese, 1/2 cup white sugar, and egg yolk until smooth and lump-free. Spread this mixture evenly over the dough, then layer the rolled-out almond paste on top.
  • Take the remaining tube of crescent dough out of the packaging, unroll it, and place it on top of the almond paste. Seal the seams and make sure the dough covers the entire top of the pan. In a small bowl, whisk the egg white and brush it over the rolled-out dough. Sprinkle sliced almonds on top to cover it, then lightly sprinkle the remaining white sugar evenly.
  • Bake until the top turns golden brown, about 25 to 30 minutes. Allow it to cool once out of the oven.
  • Combine powdered sugar and water in a bowl to make the glaze. Drizzle over the cooled Danish before cutting.

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