The Ultimate Brunch Star: Easy Almond & Raspberry Danish Twists
“This is the star of every single brunch (and secretly so easy to make!).”
We’ve all been there: you want to serve something that looks like it came straight from a high-end French bakery, but you don’t have four hours to laminate dough. Enter these Almond & Raspberry Danish Twists. With their golden, shattering layers, tart fruit filling, and crunchy almond topping, they are the definition of “effortless elegance.”
Why This Recipe Wins Every Time
- Cheat Code: We use high-quality store-bought puff pastry to save hours of work without sacrificing flavor.
- Texture Contrast: You get the crunch of toasted almonds, the soft yielding pastry, and the sticky-sweet jam in every bite.
- Make-Ahead Friendly: You can assemble these the night before and pop them in the oven right as your guests arrive.
Ingredients
| Category | Item | Quantity |
| Pastry | Frozen Puff Pastry (Thawed) | 2 sheets |
| Filling | Raspberry Jam or Preserves | 1/2 cup |
| Sliced Almonds | 1/2 cup | |
| Egg Wash (1 egg + 1 tbsp water) | 1 large egg | |
| Glaze | Powdered Sugar | 1 cup |
| Milk or Heavy Cream | 1-2 tbsp | |
| Almond Extract | 1/4 tsp |
Instructions
1. Prep the Dough
Preheat your oven to 400°F (200°C). Roll out your thawed puff pastry sheets on a lightly floured surface. You want them to be slightly thinner than they come out of the box to ensure they get extra crispy.
2. Add the “Star” Filling
Spread a thin, even layer of raspberry jam over one half of each pastry sheet. Fold the other half over to create a “sandwich.” Use a pizza cutter or a sharp knife to cut the pastry into strips about 1-inch wide.
3. Twist and Shout
Grip both ends of a strip and twist it 3–4 times to create that beautiful spiral look. Place them on a baking sheet lined with parchment paper. Brush each twist generously with the egg wash—this is what gives them that deep, professional golden-brown color.
4. The Almond Crunch
Generously sprinkle the sliced almonds over the top of the twists. Press them down slightly so they stick to the egg wash.
5. Bake to Perfection
Bake for 15–18 minutes. You are looking for the pastry to be puffed up and a rich golden brown. If they look pale, give them another 2 minutes!
6. The Final Drizzle
While the twists are cooling slightly, whisk together the powdered sugar, milk, and almond extract to create a thick but pourable glaze. Drizzle it zig-zag style over the warm pastries.
Pro-Tips for Success
- Keep it Cold: If your puff pastry starts to feel limp or sticky while you’re twisting, pop it back in the freezer for 5 minutes. Cold butter in the dough is what creates those flaky layers!
- Switch the Fruit: Not a fan of raspberry? This works beautifully with apricot preserves, lemon curd, or even Nutella.
- The Glaze Secret: Adding a tiny drop of almond extract to the glaze ties the whole flavor profile together and gives it that “authentic bakery” scent.
