Raspberry Almond Danish Recipe

Combine flour, sugar, salt, and instant yeast in the bowl of a stand mixer fitted with the dough hook. Mix briefly to distribute.

Warm the milk until lukewarm (about 100–105°F / 38–40°C). Add milk, cold water and 3 tbsp softened butter to the dry ingredients. Mix on low speed until a shaggy dough forms, 2–3 minutes. Increase speed to medium-low and knead 4–6 minutes until smooth but still slightly tacky. The dough temperature should be around 70–75°F (21–24°C).

Shape the dough into a disk, wrap in plastic, and refrigerate 30–45 minutes to relax gluten and chill for laminating.

Meanwhile, prepare the butter block for laminating: place 1 cup cold butter between two sheets of parchment and bash/roll into a 7x7 inch square about 1/2-inch thick. Keep chilled but pliable — not rock hard.

On a lightly floured surface, roll the chilled dough into a 10x18 inch rectangle. Center the butter block on the lower half of the dough and fold the top half over to encase the butter. Pinch edges to seal.

Perform a letter fold (single turn): roll the dough to a 10x18 inch rectangle, fold the top third down, then the bottom third up over it (like a business letter). Rotate 90°, wrap in plastic, and chill 30 minutes. Repeat two more single turns, chilling 30 minutes between turns. After the final turn chill at least 1 hour or overnight.

After chilling, roll the laminated dough to about 1/4-inch thick and cut into 12 rectangles roughly 4x5 inches. Keep chilled until ready to assemble.

Beat the egg with 1 tsp cold water to make an egg wash. Brush a thin layer lightly around the edges of each rectangle before adding fillings.

In a bowl, cream 1/2 cup softened butter with 1/2 cup granulated sugar until light and fluffy, 2–3 minutes.

Add the egg and mix until incorporated. Scrape down the bowl.

Stir in almond flour, 1 tbsp flour, almond extract, vanilla, and 1/8 tsp salt. Mix until smooth and spreadable. Chill in the refrigerator briefly if too soft, 10–15 minutes.

Preheat the oven to 400°F (200°C) and line baking sheets with parchment.

Place the chilled dough rectangles on the prepared sheets. Using the back of a spoon or an offset spatula, spread about 2 tablespoons of frangipane in the center of each rectangle, leaving a 1/2-inch border around the edges.

Top the frangipane with about 1 tablespoon of raspberry jam in the center. Do not overfill.

Fold each rectangle into a Danish shape: gently fold the four corners toward the center slightly, or shape into a rectangle/profiterole-style square leaving the center exposed, pressing corners lightly to adhere. Brush the exposed edges lightly with egg wash; avoid getting egg wash on the frangipane center to prevent burning.

Optionally sprinkle a few sliced almonds around the edge or on top of the paste for texture (reserve most for after baking).

Bake at 400°F (200°C) for 12–16 minutes until pastry is puffed and deep golden. Rotate pans halfway through baking for even color.

Remove from oven and transfer to a cooling rack. Allow to cool 10–15 minutes before glazing.

While pastries cool slightly, make the vanilla glaze: sift 1.5 cups powdered sugar into a bowl. Whisk in 2 tablespoons milk and 1/2 tsp vanilla extract until smooth; add more milk (1/4 tsp at a time) if needed to reach a thick but pourable consistency.

Drizzle or spoon glaze over the warm (not hot) Danish so it sets with a glossy finish.

Sprinkle toasted sliced almonds over the glaze and, if desired, add a small dot of warmed raspberry jam in the center for an extra bright appearance.

Allow glaze to set 10–15 minutes before serving.