Almond Danish

Aug 22, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Almond danish on a wire rack, the glossy filling visible in the center of each pastry

Flaky, sweet laminated pastry filled with vanilla almond cream and topped with sliced almonds and a vanilla glaze for a classic breakfast treat.

Prep 60 min

Cook 20 min

Cooling 6 hr

Total 8 hr 50 min

Yield 12 pastries

Diet —

Ingredients

Adjust yield

pastries

3 ½ cups (420.0 g)all-purpose flour
¼ cup (50.0 g)granulated sugar
2.0 tsp (6.0 g)instant yeast
1.0 tsp (5.0 g)fine sea salt
1.0 cup (227.0 ml)cold whole milk
1.0 large (50.0 g)egg
2.0 tbsp (28.0 g)unsalted butter, softened
1.0 cup (226.0 g)cold unsalted butter, for laminating
1.0 large (50.0 g)egg, for egg wash
¾ cup (180.0 g)almond cream
1.0 tsp (5.0 ml)pure vanilla extract
¼ cup (25.0 g)sliced almonds, for topping
½ cup (60.0 g)powdered sugar, for vanilla glaze
1.0 tsp (5.0 ml)pure vanilla extract, for glaze
2.0 tbsp (30.0 ml)milk, for glaze

Make it at home

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Instructions

In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, instant yeast, and salt. Mix briefly to blend.
Add cold whole milk, egg, softened butter, and 1 tsp vanilla extract to the dry ingredients. Knead on medium speed until the dough is smooth and elastic, about 8-10 minutes.
Shape the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 4 hours or overnight to fully chill.
Prepare laminating butter: place the cold unsalted butter between two sheets of parchment and pound it with a rolling pin into an 8-inch square. Keep refrigerated if needed to remain cold but pliable.
On a lightly floured surface, roll out the dough into a 12-inch square. Place the butter square in the center of the dough at a 45-degree angle. Fold the corners of the dough over the butter to completely encase it.
Roll the dough into a 20x10 inch rectangle, then fold it into thirds like a letter (first fold the bottom third up, then the top third down). This is the first turn.
Wrap the dough and chill for 1 hour in the refrigerator. Repeat the rolling and folding (turns) two more times, chilling 1 hour between each turn.
After the final turn and chilling, roll the dough into a 12x12 inch square. Cut into twelve 4-inch squares.
Place a generous tablespoon of almond cream in the center of each square. Fold two opposite corners toward the center and press gently to seal, leaving an opening for the cream to be visible.
Place the danishes on a parchment-lined baking sheet. Brush with beaten egg for wash, then sprinkle with sliced almonds.
Proof the danishes in a warm, draft-free spot until nearly doubled and puffy, about 90 minutes.
Preheat oven to 375°F (190°C). Bake danishes for 18-20 minutes until golden and flaky.
While the pastries bake, whisk powdered sugar, vanilla extract, and 2 tablespoons milk to make a smooth glaze. Add more milk if needed to achieve drizzling consistency.
Let danishes cool on a rack for 10 minutes, then drizzle the vanilla glaze over the warm pastries.

Tips

Ensure the butter and dough are cold but pliable during laminations to create distinct flaky layers.
Use pure vanilla extract both in the almond cream filling and glaze to amplify the vanilla flavor.

Recipe FAQ

How long does it take to make almond danish?

Plan on 60 minutes of prep and 20 minutes of cooking, plus 7 hours 30 minutes to rise and chill. The recipe makes 12 almond danishes.

How should I store almond danish?

Store almond danishes in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5-7 minutes to restore flakiness.

Can I make almond danish ahead?

Prepare the laminated dough up to 2 days ahead and keep refrigerated, then assemble and bake on the day of serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Flaky, sweet laminated pastry filled with vanilla almond cream and topped with sliced almonds and a vanilla glaze for a classic breakfast treat.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

443 Calories / serving

27.6g Fat

41.0g Carbs

9.2g Protein

11.2g Sugar

Whole recipe (12 servings): ~5316 cal · 331g fat · 492g carbs · 110g protein · 134g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 443 calories

What it takes to burn one serving

Brisk walking 84 min·4.9 mi·~9850 steps
Walking uphill or incline treadmill 60 min·3.0 mi·~6000 steps
Moderate cycling 45 min·9.0 mi
Swimming laps 62 min
Jogging 43 min·3.6 mi·~6900 steps
Stair climbing 41 min·~3700 steps
Dancing 72 min
Bodyweight circuit training 45 min
Cleaning, errands, or playing with the dog 103 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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