Marzipan Danish Recipe

Learn how to make homemade Marzipan Danish pastries with this best easy baking recipe. Creating flaky, buttery layers with a rich almond filling is simpler than you think! The secret to these bakery-quality pastries lies in the laminated dough technique and quality marzipan.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

20 mins

Serves:

12 pastries

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">For the butter layer:</li><li class="ingredients-single-item">200g cold unsalted butter</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g marzipan</li><li class="ingredients-single-item">25g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">30g sliced almonds, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the dough by combining flour, yeast, sugar, and salt in the bowl of a stand mixer. In a separate bowl, whisk together the lukewarm milk and egg. With the mixer on low speed, gradually add the milk mixture to the dry ingredients. Once combined, add the 60g of softened butter and mix for 5-7 minutes until you have a smooth, elastic dough that pulls away from the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and shape into a rectangle. Wrap in plastic and refrigerate for 30 minutes. This initial chilling relaxes the gluten and makes the dough easier to roll later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the butter layer by placing the 200g cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 20x15cm rectangle. Keep the edges straight and even. Return to the refrigerator if it becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30x20cm rectangle. Place the butter block on two-thirds of the dough, leaving a 1cm border. Fold the uncovered third of dough over the middle third, then fold the remaining third on top (like a business letter). Pinch the edges to seal the butter inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough 90 degrees so the open edge faces right. Roll again into a 30x20cm rectangle, and repeat the letter fold. Wrap in plastic and refrigerate for 1 hour. This is your first "turn" which creates the flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 2 hours, or preferably overnight. This extended chilling allows the butter to solidify completely and the gluten to relax, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the marzipan filling by mixing the marzipan, softened butter, and almond extract until smooth. If the marzipan is firm, you can microwave it for 10-15 seconds to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the chilled dough on a lightly floured surface into a large rectangle about 40x30cm and 3-4mm thick. Trim the edges to create a neat rectangle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut the dough into 12 equal squares. Place about 1 tablespoon of marzipan filling in the center of each square. To shape, fold two opposite corners into the center over the filling, then fold the remaining two corners over them, pinching gently to seal. Alternatively, you can fold all four corners into the center.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped pastries on parchment-lined baking sheets, leaving at least 5cm between each pastry as they will expand during proofing and baking. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes until puffy but not doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat the oven to 190°C (375°F). Gently brush the pastries with egg wash, being careful not to deflate them. Sprinkle half the pastries with sliced almonds if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 18-20 minutes until deeply golden brown. The dark color isn't burning—it's caramelization that adds flavor! Transfer to a wire rack to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the pastries cool, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar as needed—it should be thick enough to coat the back of a spoon but fluid enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When the pastries are still slightly warm but not hot, drizzle the glaze over the top in a zigzag pattern. The residual warmth will help the glaze set with a beautiful sheen. Allow to set for about 10 minutes before serving.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Marzipan Danish Recipe?

The key ingredients include all-purpose flour, yeast, sugar, salt, milk, eggs, and unsalted butter for the laminated dough. The filling consists of marzipan, butter, and almond extract, while the finish requires a simple glaze made with powdered sugar, milk, and vanilla.

How to cook Marzipan Danish Recipe at home?

Learn how to cook Marzipan Danish Recipe by first creating a rich, yeasted dough, then laminating it with butter through a series of folds. After filling each pastry with sweetened marzipan, they're shaped, proofed, and baked until golden brown before finishing with a delicate vanilla glaze. The process creates professional-quality Danish pastries with delicious flaky layers.

Why do Danish pastries need to be chilled between folds?

Chilling between folds is crucial for Danish pastries as it prevents butter from melting into the dough. This maintains distinct butter layers that create the signature flaky texture when baked. It also relaxes the gluten, making the dough easier to roll without shrinking back and ensures cleaner, more defined layers.

Can I prepare laminated pastry dough ahead of time?

Absolutely! Laminated dough can be prepared up to 3 days in advance when stored in the refrigerator, or frozen for up to 1 month. Simply wrap tightly in plastic wrap and thaw overnight in the fridge before using. This makes the time-intensive lamination process more manageable for busy bakers.

What's the difference between marzipan and almond paste for Danish fillings?

Marzipan contains more sugar and is smoother and more pliable than almond paste, making it ideal for Danish fillings. Almond paste is coarser with a stronger almond flavour and less sugar. While both work in pastries, marzipan creates a sweeter, more refined filling that holds its shape better during baking.

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