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Published on February 19th, 2016 | by Kristen Swain


Easy Chocolate Almond Danish

I love when a recipe idea comes together in an easy and fast way so that I can share a great ‘homemade’ idea with all my readers. Friends this is the easiest recipe. You can fancy it up a bit or leave it totally plain, but no matter what, this is absolutely delicious!

I highly recommend this for a terrific breakfast or brunch treat. Or a lovely dinner dessert. This would be great mid-day or in the middle of the night…

I particularly like to eat it right away, when it cools down just enough, the kids are yelling if they can have a piece and I’m telling them it’s still too hot, while munching on a piece before they demolish it. heheh, Momma has to taste it to make sure it’s good. :)

Warm flaky, buttery dough, filled with heaps and heaps of lovely creamy chocolate, topped with toasty almonds! Doesn’t that sound lovely? And hey, don’t like almonds? Replace them with another nut, pecans, walnuts, pine nuts, hazelnuts, etc….  Want to change up the plain chocolate? Add a chocolate bar that includes toffee and almonds, or a raspberry chocolate bar. This is one of those easy to change recipes that you can make your own, with your own favorite flavors.

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I can’t wait to show you how easy this is.


You will need-

1 package of Puff Pastry dough- the Pepperidge Farms package has two tri-folded pieces of dough (thawed)

1 extra large bar of chocolate- I used Hershey’s Milk Chocolate

1/4 cup slivered almonds

1 egg


Remove one of the pieces of dough from the Puff Pastry( I let the package thaw in the fridge overnight)

Open the dough up to lay flat on a cutting board.



I cut vertically through my candy bar, to make two long pieces. Place the chocolate in the center of the puff pastry.





Using a sharp knife, remove a small triangle of dough from either side of the center piece of dough. Then make angled cuts about one inch apart continuing up both side pieces of dough. Remove two more triangular pieces of dough from the other ends of the puff pastry. ( like shown above)



Fold over the bottom piece of dough in the center, onto the chocolate. Then take one side piece of dough, and fold it over the top of the chocolate, in a criss cross fashion.



This may look scary hard to do, but believe me, all you are wanting to do is to cover the chocolate and once it bakes you won’t see mistakes.

At the other end, leave two pieces of dough unfolded, then fold up the final end piece of the middle dough and fold it over the chocolate, then fold over those two pieces.





For the finishing touch, beat one egg in a small bowl and brush over the top of the puff pastry. ( don’t throw away those extra bits we cut off, egg wash them and sprinkle a bit of sugar over them for a sweet crunchy treat)


If so desired. add your slivered almonds to the top of the egg wash.

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Bake at 400 degrees for about 25 minutes. Until the top of the danish is golden brown.

As you can see, any uneven folding isn’t really showing up, and it still is completely gorgeous!



This easily cuts into pieces, and you can see that thick layer of rich chocolate nestled in the buttery dough.


Add a cuppa joe and enjoy!


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