Skillet Citrus Almond Danish with Gooey Raclette Caramel

By Erin McDowell

Flaky puff pastry is filled with decadent almond cream, and a layer of colorful citrus, then baked to crispy, golden perfection. It’s finished with a homemade caramel sauce that’s made craveably creamy with the help of melted Raclette.
One 12-inch skillet danish
Prep Time
Cook Time
Total Time


  • Danish
  • ½ pound (227 grams) puff pastry, thawed if frozen
  • Pie weights or dried beans, as needed
  • 4 ounces (113 grams) unsalted butter, at room temperature
  • ½ cup (106 grams) dark brown sugar
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup (95 grams) almond flour
  • 3 tablespoons (24 grams) all purpose flour
  • ½ teaspoons fine sea salt
  • 1 medium orange, peel and pith removed, cut into thin slices
  • 1 medium blood orange, peel and pith removed, cut into thin slices
  • Turbinado sugar, as needed for finishing
  • Powdered sugar, as needed for finishing (optional)
  • Raclette “Caramel” Sauce
  • ½ cup (106 grams) dark brown sugar
  • ¼ cup (57 grams) heavy cream
  • 1 ½ tablespoons (43 grams) unsalted butter
  • ¼ teaspoon freshly grated nutmeg
  • Generous pinch fine sea salt
  • 2 ½ ounces (71 grams) Emmi Raclette Cheese, diced


  1. Preheat the oven to 400°F. Have ready a 12 inch oven-safe skillet, preferably cast iron.
  2. On a lightly floured surface, roll out the puff pastry dough into a circle ¼ inch thick – you want it to be larger than the 12 inch skillet by about 2 inches. (Note: if you’re using puff pastry sheets, attach the sheets with a bit of water, roll out gently to flatten, then trim into a circle shape.)
  3. Gently unfurl the dough into the skillet. Fold the excess over the side of the pan at the edges, then trim any excess past the rim away with scissors and discard. Dock the base and sides of the dough all over with a fork.
  4. Cut a piece of parchment slightly larger than the skillet, and press it into the skillet, on top of the dough. Fill the parchment with pie weights or beans up to the top edge of the skillet. Par-bake the dough until it begins to brown lightly at the edges, about 12-15 minutes. Remove the parchment with the pie weights and return to the oven for 3-4 minutes more. Let cool completely.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, orange zest, and lemon zest until light and fluffy, 4-5 minutes. Add the vanilla extract and mix to combine.
  6. Add the eggs one at a time, and mix until well combined. Scrape the bowl well. Add the almond flour, all purpose flour, and salt and mix until fully incorporated.
  7. Spread the almond cream into an even layer on the par-baked crust. Arrange the citrus in concentric circles on top of the filling, and garnish with a generous sprinkling of turbinado sugar.
  8. Bake until the exposed pastry is deeply golden brown and the almond filling is set, 30-35 minutes. Cool at least 15 minutes before serving. If desired, sprinkle powdered sugar around the edge of the pastry.
  9. While the Danish cools, make the caramel sauce. In a small pot, stir the brown sugar, cream, and butter to combine. Cook, stirring constantly, until the sugar dissolves and the mixture thickens slightly, 5 minutes.
  10. Stir in the nutmeg, salt, and raclette and stir until the cheese has melted. Drizzle the caramel sauce over the cooled Danish just before serving. (Note: if the caramel seizes, it is salvageable! Warm the caramel until fluid, then strain it to remove any lumps, reserving the strained caramel to use.