Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the sheet of puff pastry on a lightly floured surface to approximately 12x12 inches.
- Cut the pastry into quarters, creating 4 squares.
- In a bowl, mix the almond paste, vanilla extract, and almond extract.
- Place a spoonful of almond filling in the center of each pastry square and top with a few fresh raspberries.
- Fold the corners of each square into the center and pinch to seal.
- Beat the egg and brush it over the pastries.
- Sprinkle slivered almonds on top of each Danish.
Baking
- Place the pastries on a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown and puffed.
- Allow the pastries to cool slightly and dust with powdered sugar before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, use a preheated oven at 350°F (175°C) for about 10 minutes or microwave for 20-30 seconds.