Easy Danish Almond Pastries

Ingredients

• (8 ounce) tubesrefrigerated crescent roll dough, divided
• (8 ounce) can almond paste
• (8 ounce) containermascarpone cheese
• 1/2 cup white sugar
• large egg, separated, divided
• 1/4 ounce sslice d almonds
• tablespoon white sugar
• 1/2 cup confectioners' sugar
• tablespoon swater

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 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.

Tips

Use a large sheet of parchment paper to roll out the almond paste. If you live in a warm climate, you may want to store the finished sheet in the refrigerator until you are ready to use it.