Name: Almond Mascarpone Danish Pastries
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: European
Ingredients: 1 sheet frozen puff pastry, thawed; 4 oz mascarpone cheese, softened; 2 tbsp powdered sugar; 1/2 tsp almond extract; 1 tsp vanilla extract; 1/4 cup finely ground almonds (almond flour works); 1 egg (for egg wash); 2 tbsp sliced almonds; 1 tbsp honey or apricot jam (for glaze); Optional: powdered sugar for dusting

Flaky, golden, and layered with a luscious mascarpone and almond filling, these Almond Mascarpone Danish Pastries are the kind of treat I like to indulge in when I want something that feels both elegant and comforting. With a crisp puff pastry base and a creamy, delicately flavored center, they’re a simple way to bring a little bakery magic to my home kitchen.

Why You’ll Love This Recipe

I love how this recipe turns just a few ingredients into something that feels truly special. The contrast between the crunchy, buttery pastry and the rich, almond-kissed mascarpone filling is irresistible. It’s the kind of pastry I make when I want to impress with minimal effort—perfect for brunches, holiday breakfasts, or just a luxurious moment with my morning coffee. The honey or apricot glaze adds a glossy finish that makes them look straight out of a patisserie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 sheet frozen puff pastry, thawed

4 oz mascarpone cheese, softened

2 tbsp powdered sugar

1/2 tsp almond extract

1 tsp vanilla extract

1/4 cup finely ground almonds (almond flour works)

1 egg (for egg wash)

2 tbsp sliced almonds

1 tbsp honey or apricot jam (for glaze)

Optional: powdered sugar for dusting

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

In a small bowl, I mix the mascarpone, powdered sugar, almond extract, vanilla extract, and ground almonds until the mixture is smooth and creamy.

I roll out the puff pastry on a lightly floured surface and cut it into 6 equal squares.

I spoon a generous tablespoon of the mascarpone mixture into the center of each square.

Then, I fold each corner into the center over the filling, pressing lightly to seal them into a pinwheel or envelope shape.

I brush the tops with a beaten egg and sprinkle sliced almonds over each one.

I bake them for 15–18 minutes, until they’re puffed and golden brown.

While they’re still warm, I brush the tops with honey or warmed apricot jam to give them a shiny glaze.

After they’ve cooled slightly, I like to dust them with a bit of powdered sugar before serving.

Servings and timing

Servings: 6 pastries

Prep time: 15 minutes

Cooking time: 18 minutes

Total time: 33 minutes

Calories per serving: Approximately 290 kcal

Variations

I sometimes switch things up depending on what I have on hand. Instead of almond extract, I’ve tried orange or lemon zest for a citrus twist. If I want something a little fruitier, I’ll add a teaspoon of raspberry or cherry jam under the mascarpone filling. For a chocolate version, I like to mix in a few mini chocolate chips into the filling. If I’m short on mascarpone, cream cheese works as a close substitute.

Storage/Reheating

I store any leftover pastries in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 4 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–7 minutes to bring back that crisp texture. I avoid microwaving them because it makes the pastry soggy.

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FAQs

How do I keep the puff pastry from getting soggy?

I make sure to use a thick mascarpone filling and avoid overloading the center. Also, baking at a high temperature helps the pastry crisp up quickly and stay flaky.

Can I make these pastries ahead of time?

Yes, I sometimes assemble them a few hours in advance and keep them chilled until I’m ready to bake. I don’t recommend baking them completely ahead, as they’re best fresh out of the oven.

What can I use instead of mascarpone?

Cream cheese is the closest substitute in both texture and flavor. I soften it and mix it just like the mascarpone for a slightly tangier taste.

Do I have to use almond extract?

Not at all—I’ve used vanilla only, or added a bit of citrus zest for a different flavor. The almond extract just enhances the nutty flavor, especially when paired with the sliced almonds.

How do I know when the pastries are done baking?

I look for a golden brown color and puffed-up layers. The edges should be crisp and the bottoms should lift easily from the parchment without being doughy.

Conclusion

These Almond Mascarpone Danish Pastries are one of my favorite quick-bake recipes that look and taste far more complicated than they really are. Whether I’m treating myself to a cozy morning or sharing them at a brunch gathering, they always disappear fast. Flaky, creamy, and just sweet enough, they’re a perfect way to bring a touch of indulgence to any day.

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