Almond Danish Pastries

My families take on soft, buttery pastries with a light glaze and crunchy almonds — perfect for breakfast or coffee time.

Ingredients

Dough

• ¾ cup milk
• ¼ cup water
• 1 tablespoon yeast
• ¼ cup butter, softened
• ⅔ cup sugar
• 2 eggs
• 4 cups flour
• 1 teaspoon salt

Filling & Topping

• Butter slices for laminating
• Egg whites, for brushing
• Sliced almonds

Glaze

• 1 cup powdered sugar
• 1 teaspoon milk (add more as needed)

Instructions

1. In a small saucepan, warm the milk and water until just warm to the touch. Stir in the yeast and let sit for 5–10 minutes until foamy.
2. In a large bowl or stand mixer, combine the flour, sugar, and salt.
3. Add the softened butter and mix until mostly incorporated.
   If mixing by hand, work the butter into the flour mixture with your fingers until crumbly.
4. Add the yeast mixture and eggs. Knead until a smooth dough forms.
5. Cover and let rise until doubled in size, about 1–1½ hours.
6. Roll the dough into a large rectangle. Place thin slices of butter over the dough, then fold it over itself.
7. Roll the dough out again and fold once more to create flaky layers.
8. Roll into a final rectangle, cut into strips, and twist each strip into a pastry shape.
9. Place pastries on a lined baking sheet and let rise again until doubled.
10. Brush with egg whites and top with sliced almonds.
11. Bake at 475°F (245°C) for 8–10 minutes, or until golden brown.
12. Mix powdered sugar with milk until smooth and drizzle over warm pastries.