Easy Danish Almond Pastries

Ingredients

• 2 (8 ounce) tubes refrigerated crescent roll dough, divided
• 1 (8 ounce) can almond paste
• 1 (8 ounce) container mascarpone cheese
• 0.5 cup white sugar
• 1 large egg, separated, divided
• 2.25 ounces sliced almonds
• 1 tablespoon white sugar
• 0.5 cup powdered sugar
• 2 tablespoons water

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking pan with parchment paper.
2. Unroll 1 tube crescent roll dough; spread into the bottom of the prepared pan. Seal dough seams to prevent separation.
3. Roll almond paste to size of dough in the baking pan; trim with a knife or a pizza cutter. Set aside.
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. Unroll remaining 1 tube crescent roll dough; place on top of almond paste layer ensuring dough completely covers. Seal dough seams.
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. Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Cool.
8. Meanwhile, whisk confectioners' sugar and water together in a bowl; drizzle over cooled Danish.