Danish Dough as needed
American Almond Almond Schmear® Filling as needed
Egg Wash as needed
American Almond Sliced Blanched Almonds as needed


Sheet the Danish dough. Working with an 18 x 24-inch piece of dough, spread half of the dough with a layer of American Almond Almond Schmear® Filling.  Fold the dough over. Press gently then roll lightly the dough with a rolling pin to seal.

Starting from the long edge, cut the dough into 1-inch-wide strips using a rolling cutter.

Gently roll each strip on the work bench to twist them.  Braid three strips of dough together then form the braid in to a ring. Pinch the ends together to seal. OR make individual Danish pastries from 3-ounce pieces of dough. Coil one strip of filled dough into a disc then tuck the ends underneath to seal.

Spread out some American Almond Sliced Blanched Almonds onto a sheet pan. Lightly brush the ring with egg wash. The dip the ring into the almonds.

Place the ring on a parchment-lined sheet pan. Proof with a relative humidity of 80% for approximately 20 minutes.

Bake at 375°F to 380°F until risen and browned for approximately 20 to 25 minutes.


Use American Almond Chocolate Schmear® Filling. Sprinkle the Schmear® with mini chocolate chips before sealing. Dip the egg-washed pastries into mini chocolate chips before baking.

Formulation courtesy of American Almond