Danish pastries

Looking for an easy sweet? These delicious Danish pastries are made using puff pastry for a patisserie-style treat.



Note: + cooling & setting time



  • 50g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 Coles Australian Free Range Egg yolk
  • 1/2 cup (60g) almond meal
  • 2 tbs plain flour
  • 1 tsp almond essence
  • 2 1/2 sheets frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg yolk, extra
  • 1 tbs milk
  • 200g blueberries, raspberries, strawberries or blackberries
  • 1/2 cup (80g) icing sugar mixture



Preheat oven to 200°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the egg yolk and beat to combine. Add the almond meal, flour and almond essence and stir to combine.


Cut the whole pastry sheets into quarters. Cut the half pastry sheet into 1cm-thick strips. Whisk the extra egg yolk and milk in a small bowl. Lightly brush the edge of each pastry square with egg mixture. Attach pastry strips to make a border and lightly brush with egg mixture. Spoon the almond mixture evenly among pastry squares and spread to the border. Top with berries. Use a small sharp knife to lightly score the pastry border. 


Bake for 20-25 mins or until pastry is golden and puffed. Set aside to cool.


Place the icing sugar in a small bowl. Stir in enough water to make a runny paste. Place in a sealable bag and cut off 1 small corner. Drizzle over the pastries and set aside to set.



Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.