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sourdough danish

Sourdough Danish 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!
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Prep Time 1 hr
Cook Time 20 mins
Fermenting & Proving: 14 hrs
Total Time 15 hrs 20 mins
Course Baking, Breakfast, Dessert
Cuisine Danish
Servings 12 pastries
Calories 393 kcal


  • Stand Mixer with a Dough Hook Attachment


For Detempre:

  • 100 g active sourdough starter 100% hydration
  • 300 g plain flour
  • 1/4 tsp 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 tbsp butter
  • 2 eggs medium
  • 20 g flaked almonds

For the Eggwash:

  • 1 egg small
  • 1 tbsp water

For the Almond Glaze:

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


DAY 1:

    Make Detempre:

    • 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.


    • 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 tbsp 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.


    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.


    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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