Strawberry Rhubarb Almond Danishes
For the glaze:
  • ½ cup powdered sugar
  • few drops of milk
  • few drops of vanilla extract
  1. Roll the puff pastry sheet out slightly and cut into 16 even rectangles. Using a sharp paring knife, score a smaller rectangle on the inside of each one, being careful not to cut all the way through. You just want to create a little border so the outside edge puffs up.
  2. Thinly slice the almond paste and place a small piece on the inside of each piece of pastry. Dollop a little compote on the inside of each one and use the back of a spoon to spread it to the edge.
  3. Brush egg yolk along the border of each pastry. Bake for 15 minutes or until puffed and golden.
  4. Whisk together the powdered sugar, milk, and vanilla until a thick glaze forms. Drizzle over pastries and enjoy warm.
*The full recipe for the compote makes much more than ½ cup- feel free to cut the recipe in half, or just make it all and top your yogurt, pancakes, etc with it!
Recipe by The Baker Chick at