Creamy Almond Frangipane Danishes with Puff Pastry

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky puff pastry squares filled with a sweet almond cream, perfect for breakfast or dessert. This French-inspired recipe, ready in about 35 minutes, layers frozen puff pastry sheets, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 8 French cuisine 250 cal/serving

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Ingredients

2 sheets (8x8 inches each), thawed frozen puff pastry sheets
4 tbsp, softened unsalted butter
1/3 cup granulated sugar
1/2 cup almond flour
1 large egg
1/2 tsp almond extract
1 tbsp all-purpose flour
for dusting powdered sugar
2 tbsp, toasted sliced almonds

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Instructions

Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. Unfold 2 thawed puff pastry sheets and cut each into 4 equal squares.
Step 2: In a medium bowl, beat 4 tbsp softened unsalted butter with 1/3 cup granulated sugar until creamy and smooth using a hand mixer.
Step 3: Add 1/2 cup almond flour, 1 large egg, 1/2 tsp almond extract, and 1 tbsp all-purpose flour to the butter mixture and beat until fully combined into a smooth almond cream.
Step 4: Place puff pastry squares on the prepared baking sheet. Spoon about 2 tbsp almond cream into the center of each square, leaving a 1-inch border.
Step 5: Fold corners of each pastry square slightly towards the center, gently pressing to shape. Sprinkle 2 tbsp toasted sliced almonds over the almond cream.
Step 6: Bake for 18-20 minutes until puff pastry is golden and almond cream is set. Cool on a wire rack for 10 minutes, then dust with powdered sugar before serving.