Easy Danish Almond Pastries
Ingredients
- 2 (8 ounce) tubes refrigerated crescent roll dough, divided
- 1 (8 ounce) can almond paste
- 1 (8 ounce) container mascarpone cheese
- ½ cup white sugar
- 1 large egg, separated, divided
- 2 ¼ ounces sliced almonds
- 1 tablespoon white sugar
- ½ cup confectioners' sugar
- 2 tablespoons water
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
- Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
- Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.
- Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
- Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.
- Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
- Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.
Source
Original recipe: View Original