Easy Danish Almond Pastries

Ingredients

• 2 tubess refrigerated crescent roll dough , 8 ounce
• 1 can almond paste , 8 ounce
• 1 container mascarpone cheese , 8 ounce
• 0.5 cups white sugar
• 1 large egg , separated, divided
• 2.25 ounces sliced almonds
• 1 tablespoon white sugar
• 0.5 cups confectioners' sugar
• 2 tablespoons water

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

2. 2

   Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.

3. 3

   Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.

4. 4

   Beat mascarpone, 1/2 cup white sugar, and egg yolk in a bowl with an electric mixer until well combined and smooth; spread evenly on top of dough in the pan. Place reserved almond paste on top of mascarpone layer.

5. 5

   Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.

6. 6

   Beat egg white in a bowl; brush onto dough top. Sprinkle almonds evenly over dough; sprinkle 1 tablespoon white sugar evenly over almonds.

7. 7

   Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.

8. 8

   Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.