Sourdough Pastries with Almond Filling

Does it get much better than a flaky buttery Danish pastry with almond paste filling to have with a cup of strong coffee? No? We didn't think so! We are sharing our step-by-step recipe for Sourdough Pastries Filled with delicious Almond Paste and drizzled with almond-scented glaze. A perfect weekend treat, a decadent snack or a dessert in its own right!

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The World Of Sourdough Pastries

For a very long time, Almond Croissant was my favourite pastry in the world (these days it's a tie between them and Sourdough Kouign Amann). Whilst living and working in London, I could never resist Ottolenghi's Almond Croissant and treated myself to one a lot more often than I should have. These Sourdough Danish Pastries are when I make when I start missing those almond croissants. They are buttery and flaky and full of delicious marzipan-like almond paste, all finished with a drizzle of icing and some toasty crunchy almond flakes!

Making Sourdough Pastry

If you've ever made your own laminated pastry, you will know that it can take patience, precision and a gentle hand when rolling. Yes, using sourdough means delayed gratification, in the sense that the dough needs to be left for much longer to ferment and prove, delaying you actually eating the pastries. Having said that, sourdough pastry also has huge benefits. Not only does it add to the flavour (that signature sourdough tang!), but the long fermentation time makes the dough a lot easier to roll out: it doesn't shrink much when rolling.

Laminating, sourdough or not, does take a bit of practice, but I wouldn't be discouraged to try making it, even if you are a beginner. Even if it doesn't turn out perfectly, it is still a buttery delight and will taste great!

I mean, who wouldn't love a flaky almond croissant, a sourdough cruffin or a beautiful pain au chocolat...

And if you don't have the patience to make laminated pastry, try our Sourdough Almond Croissant Focaccia - it's divine!

Sourdough Starter

Even more so than when baking sourdough bread, it is important to use an active, low acidity starter for enriched dough, especially for the dough that will be laminated. With the added sugar and butter you will need a starter that is strong enough to give these pastries a good rise, so, if in doubt, feed your started for a couple of consecutive days to make ensure low acid content. You may need to do that if you keep your starter in the fridge unfed for more than 3-4 days. Alternatively, if you're in a rush, feed your starter the night before in a ratio of 1 part starter: 3 parts water: 3 parts flour.

Ensure to use your starter before it passes its peak and starts to collapse. If used after this point it will likely be too exhausted and acidic to give good results. For more on the sourdough starter maintenance, click here.

Sourdough Danish Pastries Timeline

DAY 1

• 8:00 am Feed sourdough starter, leave it in a warm spot to at least double in size.
• 12:00 pm Make détrempé and leave it in a warm spot to prove
• 3:30 pm Laminate
• 6:30 pm Into the fridge overnight

DAY 2

• 8:00 am Roll out the pastry and shape the Sourdough Danish Pastries. Leave them to prove. Make the filling.
• 12:00 pm Fill the pastries, brush with egg wash and bake. Whilst they are cooling, make the Almond Glaze.
• 2:00 pm Drizzle with Almond Glaze and leave it to set.
• 3:00 pm Ready to eat, just in time for the Afternoon Tea!

Method

This is an overnight Sourdough Danish Pastry recipe, so it will require a bit of patience. However, the flaky buttery result will be all worth it!

DAY 1

There are a few things that need to get done the day before you bake and eat your pastries. We will be feeding the starter, making détrempé (the dough used to laminate butter with) and laminating on day 1.

Make Détrempé for Sourdough Danish Pastries

First thing in the morning, feed your starter and leave it in a warm spot to at least double in size (more tips on the sourdough starter in the text above).

In a bowl of your stand mixer (we use and love Kenwood), mix all the dough ingredients together to form a sticky dough. Keep the mixer running for 5 minutes.

Tip the dough onto the kitchen surface and form a ball. Place it in a lightly greased bowl, cover and leave in a warm spot for 3-4 hours.

Laminate

Take 160g of butter for the lamination out of the fridge and leave it to soften slightly so it's easier to roll. Place it onto a sheet of baking parchment (we recommend Bacofoil Baking Parchment, it is truly non-stick and lasts ages!) and place another sheet of paper on top. Roll the butter out into a 15x15 cm (6ix6in). Place it in the refrigerator to firm up for 10 minutes.

After the dough has done its first prove, place it onto a floured surface and roll it out into a square measuring 25x25cm (10x10in).

Take the butter out of the fridge, it should be of a similar consistency to the dough. If it's too soft, place it back in the fridge, if it's too hard, leave it out at room temperature to soften slightly.

Take the butter out of the fridge, unwrap it and place it in the middle of the dough square.

Stretching one side at a time, fold the edges into the middle creating a square envelope (see photos below). Once you stretch and fold over all four sides into the middle, pinch the edges together. You should now have a 15x15cm butter parcel.

Flip the parcel over (you may need to dust the surface with flour again). Roll the parcel again into a rectangle measuring approx 30x45cm (12x18in). Roll firmly but make sure not to tear the dough and not to expose any butter.

Fold the dough like a pamphlet, taking one end and folding it into the centre and then folding the other end over (see photos below).

Wrap the dough in baking parchment and pop it in the fridge for 30 minutes.

Take the dough out of the fridge and roll it out into a rectangle measuring approx 30x45cm (12x18in) again. Place it in the fridge for 30 minutes.

Repeat the process once again. Then wrap the dough well and pop it in the fridge for at least 8 hours, or overnight.

DAY 2

We have arrived at the day where all the magic happens. Shaping the sourdough pastries, proving them and baking will all happen today! And it only means one thing - you are just hours away from eating these delicious buttery treats!

Shaping Sourdough Danish Pastries

Take the pastry out of the fridge. I tend to cut it in half, making it easier to roll. Roll each piece of pastry out into a rectangle measuring just more than 20x30cm (8x12in). Using a sharp knife, cut each rectangle into 6 squares (10x10cm/ 4x4in).

Shape the squares into danish pastries by folding two of the corners into the middle. But if you fancy a more intricate shape, have a look at various ways to shape Danish pastries, here.

Carefully transfer the pastries onto parchment-lined baking sheets leaving a few centimetres in between. Leave the pastries to prove again for 4-5 hours at room temperature. If you live in a dry climate, you may need to brush the tops lightly with water, so they don't form a crust. Alternatively, place a very lightly oiled clingfilm over the pastries.

Making the Almond Paste Filling

Whilst the pastries are proving, make the filling. Beat the butter and icing sugar in a bowl until light and fluffy. Add the eggs one at a time and the almond extract and beat until combined. Fold in the ground almonds (we use Stock'd almonds).

Preheat the oven to 190°C Fan.

Add a tablespoon of the almond filling on each danish, then scatter the flaked almonds on top.

Eggwash and Bake

Lightly beat the egg and water for the egg wash. Brush the mixture on the pastry edges using a pastry brush.

Bake the sourdough danish pastries in the preheated oven for 18-20 minutes. To ensure even baking, turn the trays around 15 minutes into baking. Allow the pastries to cool on a wire rack.

Make the Glaze

Make the almond glaze by mixing together the icing sugar, milk and almond extract until they form a smooth glaze. Drizzle the glaze over the top of the danishes and allow them to cool completely.

How To Store Sourdough Danish?

Store the Sourdough Danish Pastries in an airtight container for 2-3 days. It's going to be an unpopular opinion, but I personally prefer these pastries a day after baking, when they are soft and less flaky!

How To Freeze Sourdough Danish Pastries?

We think that freezing unbaked sourdough danish pastries produces the best results. Once you added the filling to your pastries, but before adding flaked almonds and brushing with eggwash, freeze the pastries flat on a baking tray and when frozen solid, place them in a ziplock bag. When you come to cook the pastries allow them to defrost overnight in the fridge and then prove them for 2 hours in a warm area. Brush with egg wash, add flaked almonds and bake!

Other Sourdough Pastry Recipes

We hope you liked our Sourdough Danish Pastries. If you are after more Sourdough Recipes, have a look at our recipes for delicious sweet sourdough treats below:

• Sourdough Kouign Amann | "The fattiest pastry in all of Europe"
• Sourdough Pain au Chocolat
• Sourdough Ham & Cheese Croissants
• Overnight Sourdough Croissants

Recipe Card

Sourdough Pastries with Almond Filling

Does it get much better than a flaky buttery pastry with delicious almond filling with a cup of strong coffee? No? We didn't think so! We are sharing our step-by-step recipe for Sourdough Danish Pastries Filled with Almond Paste and drizzled with Almond Scented Glaze. A perfect weekend treat, a decadent snack or a dessert in its own right!

5 from 9 votes

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Fermenting & Proving: 14 hours hrs

Total Time 15 hours hrs 20 minutes mins

Course Baking, Breakfast, Dessert

Cuisine Danish

Servings 12 pastries

Calories 393 kcal

Equipment

• Stand Mixer with a Dough Hook Attachment
• 2 Large Baking Sheets

Ingredients

 

MetricUS Customary

 

1x2x3x

For Détrempé:

• 100 g active sourdough starter 100% hydration
• 300 g plain flour
• ¼ teaspoon salt
• 30 g caster sugar
• 1 egg medium
• 60 ml milk
• 50 ml water
• 35 g butter room temperature

For the Butter Layer:

• 160 g butter room temperature

For the Almond Filling:

• 220 g ground almonds
• 90 g icing sugar
• 150 g butter
• 2 eggs medium
• ½-1 teaspoon almond extract optional
• 20 g flaked almonds

For the Eggwash:

• 1 egg small
• 1 tablespoon water or milk or double cream

For the Almond Glaze:

• 100 g icing sugar
• 4 drops almond extract
• 30 ml milk

Instructions

 

DAY 1:

Make Détrempé:

• First thing in the morning, feed your starter and leave it in a warm spot to at least double in size (more tips on the sourdough starter in the text above).
• In a bowl of your stand mixer, mix all the dough ingredients together to form a sticky dough. Keep the mixer running for 5 minutes.
• tip the dough onto kitchen surface and form a ball. Place it in a lightly greased bowl, cover and leave in a warm spot for 3-4 hours.

Laminate:

• Take 160g of butter for the lamination out of the fridge and leave it to soften slightly.so it's easier to roll. Place it into a sheet of baking parchment and place another sheet of paper on top. Roll the butter out into a 15x15 cm (6ix6in). Place it in the refrigerator to firm up for 10 minutes.
• After the dough has done its first prove, place in onto a floured surface and roll it out into a square measuring 25x25cm (10x10in).
• Take the butter out of the fridge, it should be of similar consistency to the dough. If it's too soft, place it back in the fridge, if it's too hard, leave it out at room temperature to soften slightly.
• Take the butter out of the fridge, unwrap it and place in the middle of the dough square.
• Stretching one side at a time, fold the edges into the middle creating a square envelope (see photos above). Once stretch and fold all four sides into the middle, inch the edges together. You should now have a 15x15cm butter parcel.
• Fold the parcel over (you may need to dust the surface with flour again). Roll the parcel again into a rectangle measuring approx 30x45cm (12x18in). Roll firmly but make sure not to tear the dough and not to expose any butter.
• Fold the dough like a pamphlet, taking one end and folding it into the centre and then folding the other end over. the first (photos in the text above)
• Wrap the dough in baing parchment and and pop in the fridge for 30 minutes.
• Take the dough out of the fridge and roll it out into a rectangle measuring approx 30x45cm (12x18in) again. Place it in the fridge for 30 minutes.
• Repeat the process once again. Then wrap the dough well and pop in the fridge for at least 8 hours, or overnight.

DAY 2:

• Take the pastry out of the fridge. I tend to cut it in half, making it easier to roll. Roll each piece of pastry out into a rectangle measuring just more than 20x30cm (8x12in). Using a sharp knife, cut each rectangle into 6 squares (10x10cm/ 4x4in).
• Shape the squares into danish pastries.
• Carefully transfer the pastries onto a parchment lined baking sheets leaving a few centimeters in between. Leave the pastries to prove again for 4-5 hours at room temperature. If yo ulive in a dry climate, you may need to brush the tops lightly with water, so they don't form a crust. Alternatively, place a very lightly oiled clingfilm over the pastries.

Make Filling & Bake:

• Whilst the pastries are proving, make the filling. Beat the butter and icing sugar in a bowl until light and fluffy. Add the eggs one at a time and the almond extract and beat until combined. Fold in the ground almonds.
• Preheat the oven to 190°C fan-bake.
• Add a tablespoon of the almond filling on each danish, then scatter the flaked almonds on top.
• Lightly bean the egg and water for the egg wash. Brush the mixture on the pastry edges using a pastry brush.
• Bake the sourdough danish pastries in the preheated oven for 18-20 minutes. To ensure even baking, turn the trays around 15 minutes into baking. Allow the pastreis to cool on a wire rack.

Make the Glaze:

• Make the almond glaze by mixing together the icing sugar, milk and almond extract until they form a smooth glaze. Drizzle the glaze over the top of the danishes and allow them to cool completely.

Notes

To Freeze the Sourdough Danish Pastries: 

Once you added the filling to your pastries, but before adding flaked almonds and brushing with eggwash, freeze the pastries flat on a baking tray and when frozen, place them in a ziplock bag. When you come to cook the pastries allow them to defrost overnight in the fridge and then prove them for 2 hours in a warm area.

Nutrition

Calories: 393kcalCarbohydrates: 42gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 182mgPotassium: 78mgFiber: 2gSugar: 18gVitamin A: 510IUCalcium: 62mgIron: 2mg

Keyword Sourdough Danish, Sourdough Danish Pastries, Sourdough Danish with Almonds, Sourdough Ideas, Sourdough Pastries Recipe, Sourdough recipes

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