Danish Matcha Pastry

Danish Matcha Pastry with Almond Cream

Light, crisp with a delicate flake - Danish matcha pastry is a cousin of brioche-based croissant, albeit one that enjoys about twice the fat (usually butter) content. This recipe will test your rolling skills in order to get those layers of pastry to their flake-creating best. 

There’s a bit of artistry to it, but it’s nothing to feel challenged by. Just make sure all your surfaces are prepared in advance and take Rachel’s tried and tested method in your own time and at your own pace. If it’s your first foray with matcha puff pastry, things might come out a little wonky, but you made them with love and that’s the first thing people will taste!

That Matcha works incredibly well with cream is a given, but, as long as you or the people you intend to serve to don’t have a nut allergy, of course) the addition of almonds takes things to another level of sophistication 

matcha pastry



Danish Matcha Pastry Ingredients

Makes about eight 8x13 cm squares  

Puff Matcha Pastry (store-bought or homemade) 

200 g cold butter, cubed 

280 g cake flour 

12 g sugar 

100 ml cold water

Matcha Almond Cream 

60 g butter, softened 

60 g sugar 

1 egg, room temperature 

60 g almond flour 

10 g matcha powder 

Toppings for your Matcha Pastry


Sliced almonds 

Egg whisked 

Turbinado sugar or regular white sugar 

danish pastry with matcha


Danish Matcha Pastry Cooking Directions

Puff Matcha Pastry. 

In a stand mixer bowl, measure out the butter, cake flour, and sugar. If the butter is soft, place it in the freezer for 5 minutes. Use a flat beater attachment to mix the butter with the flower until it becomes crumbly. Alternatively, you can also use a pastry blender, food processor, or your hands. 

Add in the cold water until the dough comes together. Form into a flat disk and wrap with plastic wrap. Refrigerate for at least 1 hour. 

On a lightly floured surface, roll out the dough into a large rectangle. Fold it in thirds, turn it 90°, and roll it out again. Repeat this about 8 to 10 times. This is what creates the flaky layers in the puff pastry. 

Once done folding, roll it out to a large pastry sheet about ¼ inch thick, wrap it up with plastic wrap and let it rest in the refrigerator for another 1 to 2 hours, or ideally overnight. (This allows the layers in the puff pastry to rest and rise). 

Almond cream. 

Beat together softened butter and sugar until light and fluffy. Add in egg. Sift in almond flour and matcha powder. Store in a pastry bag or use a plastic wrap to tightly wrap it up. Store in the refrigerator until needed. 


Preheat the oven to 400°F. Cut out the puff matcha pastry into equal rectangles. Lightly brush with egg wash. Spread the almond cream onto the center of the puff pastries. Leave about 1-inch borders around. (Optional: fold in the borders of the puff pastry and brush with egg wash again). 

Top with berries, almonds, and sugar. 


…for 15 to 20 minutes, or until golden brown.

Danish Matcha Pastry