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This braided almond croissant danish recipe is the perfect dessert when you crave a rich, buttery treat with delicious almond flavors. It combines a croissant’s flaky, airy texture with the sweet, nutty richness of an almond filling. And the best part is it’s all woven into an eye-catching braid that also pleases the palate. If you’d rather skip the pastry dough, my almond cookies with almond glaze are a quick way to get that almond flavor.
In this recipe, you will be guided through the steps to create this show-stopping Danish pastry at home. Whether you want to impress at a brunch gathering or indulge in a luxurious breakfast at home, the Braided Almond Croissant Danish will surely deliver. If you love the almond flavor but want something a little more cookie-like, my Almond Croissant Blondies are another delicious option.
Quick Look: The Best Braided Almond Croissant Danish
- 🥐 What it is: Puff pastry braided around a buttery almond frangipane, topped with sliced almonds and powdered sugar.
- ⭐ Why it works: The frangipane bakes into a soft almond center while the braided pastry stays flaky.
- 💛 Why you’ll love it: Bakery-style almond croissant flavor from store-bought puff pastry and a handful of ingredients.
- ⚠️ What to watch for: Cut strips only along the outer thirds, and keep the filling in the center.
- ❄️ Make ahead: Make the frangipane a day or two early, and freeze baked leftovers up to a month.
Table of Contents
Braided Almond Croissant Danish Ingredients
Here are the ingredients you will need to make this flaky treat. Scroll down to the recipe card at the bottom of the page for detailed ingredient measurements. If you love easy puff pastry breakfasts, you can also try my Easiest Blueberry Cheese Danish for a fruity twist.
For the Almond Frangipane Filling
- Almond Flour: is the base of the sweet almond filling. This is the white almond flour, not the almond meal.
- Granulated Sugar: sweetens the almond flour.
- Salt: balances the sweetness and enhances the other flavors.
- Unsalted Butter: Use unsalted so that we can add the salt separately and control the amount better. You will also want the butter to be softened, so pull it out of the fridge a little bit prior to preparing the recipe.
- Egg Yolk: adds moisture and holds the filling together.
- Almond Extract: delivers a strong and bold almond flavor, perfect with the almond flour filling.
- Vanilla Extract: adds a soft and subtle vanilla flavor that complements the almond and butter flavors well.
For the Danish Dough
- Puff Pastry: Make sure it is thawed in the fridge before beginning the recipe.
- Sliced Almonds: Use as a garnish to add visual appeal and an extra hint of almond flavor. Plus, it will make it look like the almond croissants you get in store.
- Heavy cream or egg wash: Brush the pastry before baking; you can also use egg wash.
- Powdered Sugar: for dusting.
How to make braided almond croissant danish recipe
Here is how to make this delicious, flaky pastry. Scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions! If you love flaky coffee-shop pastries, you might also enjoy my Starbucks Cheese Danish.
- To make the almond frangipane, cream together the almond flour, granulated sugar, and softened butter in a medium bowl until smooth. Add the egg yolk, almond extract, and vanilla extract, and mix until fully combined and creamy. Set aside.
- For the Danish, preheat the oven and line a baking tray with parchment paper or a silicone mat. Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases. If necessary, trim the edges to create a neat rectangle, then transfer the puff pastry to the prepared baking sheet.
- Using a sharp knife, cut diagonal strips about 1 inch wide along both 1/3 outer edges of the puff pastry.
- To assemble the Danish, spread or pipe the almond frangipane down the center third of the puff pastry.
- Starting from the top, fold the strips over the filling, alternating sides to create a braided pattern.
- Brush the top of the braid with the heavy cream, ensuring an even coating. Sprinkle the sliced almonds over the top, place the almond Danish in the center of the oven, and bake until golden brown and puffed.
- To serve, allow the Danish to cool slightly before dusting with confectioners’ sugar. You can also top it with a powdered sugar glaze drizzle if you’d like! Slice and serve warm or at room temperature.
- Enjoy your delicious braided almond croissant Danish with a rich almond frangipane center!
Why This Recipe Works
- This easy recipe requires only a handful of simple ingredients you can find at the grocery store.
- You’ll have so much fun making them with your kids or best friends. If you’re putting together a bigger weekend brunch spread, my easiest buttermilk waffles are another easy breakfast option.
- This homemade version is even better than what you would get at your local bakery. Hint hint, you can literally have it right out of the oven, which is the best. Just be careful not to burn your tongue.
- It’s the perfect treat to make for weekend brunch or even as a holiday dessert, especially alongside a stack of fluffy almond flour pancakes.
Expert Tips
- Thaw the puff pastry in the fridge. Thawing it on the counter makes the butter layers soft and sticky. A slow fridge thaw keeps them cold, which is what gives you those flaky, croissant-like layers in the oven.
- Chill it if it gets soft. If the pastry starts to stretch or stick while you cut and braid, slide the whole tray into the fridge for 10 minutes before baking. Cold pastry puffs higher!!
- Use softened butter for the frangipane. Soft, room temperature butter creams smoothly into the almond flour and sugar. Cold butter leaves little lumps in the filling.
- Keep the filling in the center third. Spread the frangipane only down the middle, leaving the cut strips bare. Overfilling makes it ooze out between the braids while it bakes.
- Cut even strips on both sides. Aim for about 1-inch strips at the same angle, with the same number on each side, so the braid lines up neatly when you fold them over.
- Let it cool before the powdered sugar. Dust it while it’s still piping hot and the sugar melts right into the pastry. A few minutes of cooling keeps that pretty, snowy finish.
- Reheat in the oven, not the microwave. A few minutes in a warm oven brings back the flaky layers. The microwave makes puff pastry soft and chewy.
Braided Almond Croissant Danish FAQs
Keep leftover braided almond croissant danish in an airtight container in the fridge for up to 3 or 4 days. For longer storage, wrap it tightly in plastic wrap and foil and freeze it for up to a month. Reheat it in the oven to bring back the flaky layers.
Absolutely! Swap the almond frangipane in this braided almond croissant danish for cream cheese, raspberry jam, fruit compote, or chocolate. Cream cheese even works savory, seasoned with garlic, jalapenos, and black pepper. For another fruity bakery-style breakfast, try my lemon raspberry muffins.
It isn’t strictly necessary, but an egg wash or a brush of heavy cream gives braided almond croissant danish a beautiful, glossy, golden finish. If you’re serving it to guests, it’s worth the extra step!
Yes! Make the almond frangipane for your braided almond croissant danish a day or two ahead and keep it in an airtight container in the fridge. Let it come to room temperature before spreading so it’s easier to work with.
I wouldn’t recommend it. Almond extract is much more concentrated, so you’d need 3 to 4 times as much almond paste to match the flavor, and almond paste is sweetened, so you’d also have to cut the sugar. Those changes make it hard to predict how your braided almond croissant danish will turn out.
More Croissant Recipe Favorites
If you tried this Braided Almond Croissant Danish Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
Braided Almond Croissant Danish Recipe
Ingredients
For the Almond Frangipane:
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened
- 1 egg yolk
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the Danish:
- 1 sheet puff pastry thawed in the fridge
- 1/4 cup sliced almonds
- 1 egg yolk Mixed with 1 tablespoon to create egg wash.
- powdered sugar for dusting
Instructions
Make the almond frangipane
- To make the almond frangipane, cream together the almond flour, granulated sugar, and softened butter in a medium bowl until smooth. Add the egg yolk, almond extract, and vanilla extract, and mix until fully combined and creamy. Set aside.1/2 cup almond flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1/4 cup unsalted butter, 1 egg yolk, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract
Assemble the pastry
- For the Danish, preheat your oven to 400°F then roll out the puff pastry sheet on a lightly floured parchment paper sheet to smooth out any creases. If necessary, roll with a rolling pin and trim the edges to create a neat rectangle, then transfer the puff pastry to the prepared baking sheet.
- Using a sharp knife cut out diagonal strips that are about 1 inch wide on both of the 1/3 outer edges of the puff pastry.1 sheet puff pastry
- To assemble the Danish, spread or pipe the almond frangipane down the center third of the puff pastry. Now starting from the top, fold the strips over the filling, alternating sides to create a braided pattern.
- Brush the entire pastry with the egg wash, ensuring an even coating. Sprinkle the sliced almonds over the top, then bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.1 egg yolk, 1/4 cup sliced almonds
- To serve, allow the Danish to cool slightly before dusting with powdered sugar. You can also top it with a powdered sugar glaze drizzle if you'd like! Slice and serve warm or at room temperature.powdered sugar
- Enjoy your delicious braided almond croissant Danish with a rich almond frangipane center!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made a double batch tonight and it turned out so good!!
Its delicious!!! Thanks for the recipe. Its a keeper!!
Yay I’m soo glad to hear that!
Fabulous recipe!!!!!!! Thank you! Can’t wait to impress my family and friends!!!! I’ll be making a lot of these!!!!!
You’re very welcome! 🙂
thanks, looks fabulous!
Hope you like it!
Looks fabulous! Can I make the whole braid ahead of time and freeze?
Absolutely! You can assemble the entire almond croissant Danish braid ahead of time and freeze it before baking. I recommend freezing it unbaked on a parchment-lined baking sheet until solid, then wrapping it tightly and storing it in a freezer-safe bag or container. When you’re ready to bake, you can bake it straight from frozen, adding a few extra minutes to the 20–25 minute baking time, and brush it with the egg wash and add the sliced almonds just before baking. 😊
Hi, what are the mesurements of the puff paistry? Mine was long and narrow so i had to cut It but the brainded part was short. Still really good tho.
I’m so glad you enjoyed it! The puff pastry sheet I used was a standard 10×15-inch sheet. Some brands come in different shapes, so if yours is long and narrow, you can definitely trim or reshape it before assembling. Rolling it into a more rectangular shape helps give you enough room for the braided sides and keeps the filling-to-pastry ratio balanced.
Absolutely delicious! Have made multiple times and is a family favorite!
I love that the whole family enjoys them!
So good!