Braided Almond Croissant Danish

5 from 2 votes

This Braided Almond Croissant Danish recipe combines a croissant's flaky, airy texture with the nutty richness of an almond filling.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American, French

Servings: servings

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

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!