Creamy Almond Danish Filling
This Creamy Almond Danish Filling is perfect for elevating your breakfast pastries or desserts. Made with blanched almonds, powdered sugar, and a touch of almond extract, this luscious filling has a rich, nutty flavor that pairs wonderfully with flaky Danish dough. Easy to whip up in a food processor, it can be stored in the refrigerator for up to a week. Simply bring it to room temperature before use, and you’ll have a delightful filling ready to transform your homemade breakfast treats into something extraordinary.
1
Servings
N/A
Calories
5
Ingredients
Ingredients
Blanched almonds
1 cup (raw)
Powdered sugar
1/2 cup (sifted)
Unsalted butter
2 tablespoons (room temperature)
Almond extract
1/2 teaspoon (liquid)
Large egg white
1 (lightly beaten)
Instructions
1
In a food processor, combine the blanched almonds, powdered sugar, and unsalted butter.
2
Pulse the mixture until the almonds are finely ground and the mixture is well combined. Be sure to scrape down the sides of the bowl as needed.
3
Add the almond extract and 2 tablespoons of the lightly beaten egg white to the mixture.
4
Process again until the mixture is smooth and creamy.
5
Transfer the filling to an airtight container and refrigerate until ready to use. It can be stored for up to one week.
6
When ready to use, allow the filling to come to room temperature for optimal texture and spreadability.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Almond Danish Filling?
It is a sweet, rich, and nutty spread made from ground almonds used to fill breakfast pastries and desserts.
What are the main ingredients in this recipe?
The ingredients include blanched almonds, powdered sugar, unsalted butter, almond extract, and a lightly beaten egg white.
How do I prepare the almond filling?
Pulse almonds, sugar, and butter in a food processor until fine, then add extract and egg white and process until smooth.
Can I use whole almonds instead of blanched ones?
Yes, but the filling will have a darker color and a slightly grittier texture because of the almond skins.
How should I store this filling?
Store the filling in an airtight container in the refrigerator.
How long does the almond filling stay fresh?
It can be stored in the refrigerator for up to one week.
Is it possible to freeze this filling?
Yes, you can freeze it in a freezer-safe container for up to three months; thaw in the fridge before using.
Why is powdered sugar used instead of granulated sugar?
Powdered sugar dissolves more easily, resulting in a much smoother and creamier consistency.
Can I use salted butter for this recipe?
Yes, you can use salted butter, but the flavor will be slightly different; you may want to omit any additional salt.
Do the almonds need to be roasted?
No, this recipe uses raw blanched almonds to maintain a delicate and light almond flavor.
What can I substitute for almond extract?
You can use vanilla extract, though the filling will lose its characteristic intense almond aroma.
What is the purpose of the egg white?
The egg white acts as a binder that helps the filling set and hold its shape during the baking process.
Is this recipe gluten-free?
Yes, all the ingredients used in this almond filling are naturally gluten-free.
Can I make this recipe vegan?
You can substitute the butter with a vegan alternative and use an egg replacement, though the texture may vary.
How do I achieve the smoothest texture?
Ensure the almonds are processed into a very fine meal before adding the liquid ingredients.
Can I use a blender if I do not have a food processor?
Yes, a high-speed blender can work, but you will need to stop frequently to scrape down the sides.
What else can I use this filling for?
Beyond Danishes, it is great in croissants, as a cake layer, or inside thumbprint cookies.
Why should I bring it to room temperature before use?
Bringing it to room temperature makes the filling softer and much easier to spread onto delicate dough.
Can I add other flavors to the mix?
Yes, additions like lemon zest, orange zest, or a pinch of cardamom can add a lovely complexity.
Is this the same as store-bought almond paste?
It is similar in flavor but much softer and creamier due to the added butter and egg white.
Can I use pre-ground almond flour?
Yes, using almond flour or almond meal is a great shortcut that saves time on grinding.
How many servings does this recipe provide?
This recipe yields enough filling for approximately one batch of standard breakfast pastries.
What should I do if the filling is too thick?
You can add a few drops of water or a tiny bit more egg white to reach the desired consistency.
What should I do if the filling is too thin?
Mix in a small amount of additional powdered sugar or ground almonds to thicken it back up.
Can I replace powdered sugar with honey?
It is not recommended as honey will make the filling too runny and change the flavor profile.
Does this recipe contain dairy?
Yes, it contains butter. For a dairy-free version, use a plant-based butter substitute.
Is this recipe suitable for beginners?
Absolutely, it is a simple process of blending ingredients together and requires no advanced skills.
Can I double the recipe?
Yes, the recipe scales up perfectly if you need a larger quantity for multiple batches.
Why must the butter be at room temperature?
Room temperature butter blends seamlessly into the almonds without leaving cold, hard chunks.
How should I prepare the egg white?
Simply whisk the egg white with a fork until it is slightly frothy before measuring and adding it.