These almond and cream cheese Danishes pair crisp, buttery puff pastry with a lightly sweet, almond-scented filling and a scattering of sliced almonds. They are an easy home-style take on Danish pastries, baked as individual pinwheels and served warm or at room temperature for breakfast, brunch, or a snack.
Ingredients
- 2 sheets frozen puff pastry, about 17.3 oz (490 g) total, thawed but still cold
- 8 oz (226 g) cream cheese, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg yolk, about 18 g
- 1 tablespoon (8 g) all-purpose flour
- 1/2 teaspoon (2.5 ml) almond extract
- 1/8 teaspoon (0.7 g) fine salt
- 1/3 cup (30 g) sliced almonds
- 1 large egg (50 g), beaten with 1 tablespoon (15 ml) milk, for the egg wash
- 1/2 cup (60 g) confectioners’ sugar, for the optional glaze
- 1 tablespoon (15 ml) milk, plus more as needed, for the optional glaze
Instructions
- Thaw the pastry. Transfer the frozen puff pastry to the refrigerator and let it thaw for about 2 hours, or follow the thawing time on its package. It should unfold without cracking but remain cold and firm. Keep it refrigerated while you make the filling; warm pastry is harder to shape and may bake up less flaky.
- Prepare the oven and filling. Heat the oven to 400°F (204°C). Line two baking sheets with parchment paper. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth, scraping the sides of the bowl once or twice. Mix in the egg yolk, flour, almond extract, and salt until evenly combined. The flour helps the filling hold its shape as it bakes. Stir in about 2 tablespoons of the sliced almonds, saving the rest for the tops.
- Cut the pastry. Unfold one cold pastry sheet on a lightly floured counter. If it has creases, gently press them closed with your fingertips or a rolling pin. Cut the sheet into four squares, trimming only if needed to make the pieces roughly even. Repeat with the second sheet to make eight squares. If the pastry becomes soft or sticky, slide it onto a tray and chill it for 5 to 10 minutes before shaping.
- Shape the pinwheels. Arrange the squares on the prepared baking sheets, leaving about 2 inches (5 cm) between them. On each square, make a diagonal cut about 1 inch (2.5 cm) long from each corner toward the center, stopping well before the middle so the square stays connected. Fold every other cut corner toward the center to form a pinwheel. Press the folded tips gently together so they stay in place. You can use the back of a spoon to make a small hollow in the middle.
- Add the filling and chill. Spoon about 1 tablespoon (15 ml) of filling into the center of each pastry. Avoid overfilling: a generous mound can spill over and prevent the pastry layers around it from puffing. Brush the exposed pastry lightly with the beaten egg and milk, taking care not to let egg wash pool along the cut edges. Sprinkle the remaining sliced almonds over the filling. Refrigerate the shaped pastries for 15 minutes while the oven finishes heating; this firms the butter in the pastry and helps the shapes hold.
- Bake until golden and set. Bake one sheet at a time, or rotate the sheets between oven racks halfway through if baking both together. Bake for 18 to 22 minutes, until the pastry is deeply golden and crisp and the filling looks set rather than wet in the middle. Check the center of a pastry’s filling with an instant-read thermometer: egg dishes should reach the USDA FSIS safe minimum of 160°F (71°C). If the pastry is browning before the filling sets, loosely cover the tops with foil and continue baking briefly.
- Cool and glaze if desired. Let the Danishes rest on the baking sheet for 5 minutes, then transfer them to a rack to cool for about 10 minutes. For a simple glaze, stir the confectioners’ sugar with 1 tablespoon (15 ml) milk until smooth, adding a few drops more milk if it is too thick to drizzle. Spoon or drizzle it over the pastries once they are warm rather than piping hot. Serve warm or at room temperature.
Tips
- Keep the pastry cold. Puff pastry depends on distinct layers of dough and butter. If it starts feeling floppy, oily, or difficult to handle, pause and refrigerate it for a few minutes instead of adding lots of flour. A lightly floured counter is enough to prevent sticking.
- Soften the cream cheese evenly. Let it sit at room temperature until a finger leaves a shallow dent, usually 30 to 45 minutes depending on the room. If it is still cold, small lumps can remain in the filling. If it has become very soft or runny, chill the mixed filling for 10 minutes before spooning it onto the pastry.
- Use extracts with a light hand. Almond extract is concentrated, so measure it rather than pouring freely. For a more subtle flavor, use 1/4 teaspoon (1.25 ml) almond extract and 1/4 teaspoon (1.25 ml) vanilla extract. If almond extract is unavailable, vanilla works, though the pastries will taste less distinctly nutty.
- Make the pieces similar in size. Even squares and a similar amount of filling help the pastries bake at the same rate. If a little filling escapes, it may brown around the edges; that is usually fine, but wipe up any large spill before it bakes onto the pan.
Serving Suggestions
Serve these pastries as part of a breakfast or brunch spread with fresh berries, orange segments, or sliced pears to balance the rich pastry. They also pair nicely with plain yogurt, scrambled eggs, or a bowl of fruit when you want something more substantial alongside them. Coffee, black tea, and unsweetened tea are all good choices; the lightly sweet filling does not need an especially sugary drink beside it.
For a neat brunch presentation, arrange the Danishes on a platter after the glaze has set and offer any extra glaze on the side. They are at their crispest on the day they are baked, so if you are serving guests, bake them shortly before the meal when the schedule allows. They are still enjoyable at room temperature, which makes them convenient to put out without trying to keep them hot.
Variations
Use chopped whole almonds. If sliced almonds are unavailable, use finely chopped blanched or unblanched almonds in the filling and on top. Chopped almonds give a more noticeable crunch and a less delicate finish. Keep the quantity close to the listed amount so the filling remains creamy rather than crowded with nuts.
Add fruit. Place a few small pieces of fresh pear, or a teaspoon of thick fruit preserves, on top of the cream cheese filling before baking. Avoid watery fruit or too much jam, which can leak onto the tray and make the pastry underneath soggy. A small spoonful of raspberry or apricot preserves also works after baking if you prefer a brighter, fruit-forward topping.
Try citrus or vanilla. Finely grate 1 teaspoon (about 2 g) of lemon or orange zest into the filling for a fresh, aromatic note. Alternatively, replace the almond extract with 1 teaspoon (5 ml) vanilla extract for a milder flavor. The almonds still provide a nutty topping, but the filling will no longer have the same pronounced almond aroma.
Make simple filled squares. For an easier shape, cut the pastry into squares, spoon filling into the middle, and fold two opposite corners toward the center. Press the tips together lightly, then bake as directed. The finished pastries will look different from pinwheels, but the same filling and baking approach apply.
Storage and Reheating
Because the filling contains cream cheese and egg, refrigerate leftover pastries within 2 hours of baking. Keep them in a covered container in the refrigerator for 3 to 4 days. The pastry will soften in storage, so let the pastries cool completely before covering them; trapping steam while they are warm can make the bottoms damp.
To bring back some crispness, place refrigerated Danishes on a baking sheet and warm them in a 325°F (163°C) oven for about 8 to 12 minutes, checking that the center of the filling reaches 165°F (74°C) when reheating leftovers. A toaster oven works well for one or two pastries. Avoid microwaving if you want crisp pastry, since it tends to soften the layers; if using a microwave for convenience, heat briefly and expect a softer texture.
You can freeze the baked, completely cooled pastries in a well-sealed freezer container for up to 2 months. Thaw them overnight in the refrigerator, then reheat in a 325°F (163°C) oven until hot throughout and the filling reaches 165°F (74°C). Glaze after reheating if possible, because glaze can become sticky or dissolve during freezing and thawing.
Frequently Asked Questions
Can I make these Danishes ahead?
Yes. You can mix the filling up to 1 day ahead and keep it covered in the refrigerator. You can also shape and fill the pastries, cover the baking sheet, and refrigerate them for up to 8 hours before baking. Brush with egg wash and add the almonds just before baking; if the shaped pastries have softened, chill them for 10 to 15 minutes first. For the best lift, bake them soon after shaping rather than leaving them assembled for several days.
Can I use almond paste instead of almond extract?
Almond paste is denser and sweeter than extract, so it is not a direct one-for-one swap. For a more almond-rich filling, blend about 2 tablespoons (30 g) finely crumbled almond paste into the cream cheese and reduce the sugar by 1 tablespoon (12 g). The filling will be thicker and have a more substantial almond flavor. Keep the flour in the recipe, and check that the mixture is smooth before filling the pastries.
Why did my puff pastry not rise much?
The pastry may have been too warm, pressed too firmly during shaping, or baked in an oven that had not fully reached temperature. Keep the dough cold, avoid crushing its cut edges, and preheat the oven thoroughly. Also check the package date and thawing directions. A little rise can be hidden beneath the filling, but the exposed edges should become visibly layered and golden.
Can I use reduced-fat cream cheese?
Full-fat cream cheese gives the filling a creamy, stable texture. Reduced-fat cream cheese may work, but it can be softer or contain more moisture, making the centers less rich and sometimes more likely to spread. If using it, keep the filling cold and do not add extra liquid. Avoid whipped cream cheese, which has a lighter texture and can make it harder to portion consistently.
Can I bake the pastries from frozen?
For the most even result, thaw shaped, unbaked pastries overnight in the refrigerator, then bake as directed. Baking them straight from frozen is possible, but the outside may brown before the filling is fully hot; the baking time will also be longer and less predictable. If baking from frozen, use a thermometer to confirm the egg filling reaches 160°F (71°C), and watch the pastry closely as it browns.
Do I have to add the glaze?
No. The pastries are sweet enough to serve without it, and skipping glaze lets the toasted almond topping stand out. You can also dust the cooled pastries with a little confectioners’ sugar instead. Add the dusting shortly before serving, since it can dissolve into the surface if the pastries are still warm or stored in a humid container.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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