A giant Danish is a simple yet impressive pastry that looks beautiful on a serving table and tastes even better. Made with soft, flaky dough wrapped around sweet pie filling and finished with a light glaze, it’s perfect for family gatherings, brunch, or dessert. One of the best things about this recipe is its flexibility—you can use apple, strawberry, peach, or any pie filling you enjoy.
Why You’ll Love This Recipe
It’s easy to prepare using simple ingredients.
The large braided shape makes it perfect for sharing.
You can customize it with different pie fillings.
It looks impressive but requires minimal baking skills.
Great for brunch, holidays, or potluck gatherings.
The sweet glaze adds the perfect finishing touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
2 1/4 teaspoons active dry yeast
1/4 cup warm water (about 110°F / 43°C)
1/2 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon salt
1 large egg
2 1/2 to 3 cups all-purpose flour
For the filling
1 can (21 ounces) pie filling (apple, strawberry, peach, or cherry)
For the glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine warm milk, sugar, melted butter, salt, and egg. Stir until well blended.
Add the activated yeast mixture and mix well.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 6 to 8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into a large rectangle about 12 x 16 inches.
Spread the pie filling lengthwise down the center of the dough.
Using a knife, cut strips along both sides of the dough toward the filling.
Fold the strips over the filling in a crisscross pattern to create a braided look.
Transfer the Danish carefully onto the prepared baking sheet.
Bake for 25 to 30 minutes until golden brown.
While the pastry cools slightly, mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm Danish before serving.
Servings and timing
Servings: 8 to 10 slices
Prep time: 20 minutes
Rise time: 1 hour
Bake time: 25 to 30 minutes
Total time: about 1 hour 50 minutes
Variations
Apple cinnamon version
Use apple pie filling and sprinkle 1 teaspoon of ground cinnamon over the filling before braiding the dough.
Strawberry cream cheese version
Spread 4 ounces of softened cream cheese on the dough before adding strawberry pie filling.
Peach version
Use peach pie filling and add a pinch of nutmeg for extra flavor.
Cherry almond version
Use cherry pie filling and add 1/2 teaspoon almond extract to the glaze.
Mixed berry version
Combine strawberry and blueberry pie filling for a colorful and flavorful variation.
Storage/Reheating
Storage
Store leftover Danish in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing
Wrap the baked Danish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm slices in the oven at 300°F (150°C) for about 8 to 10 minutes, or microwave individual slices for 20 to 30 seconds.
FAQs
Can I use store-bought dough instead of homemade?
Yes, refrigerated crescent roll dough or puff pastry can be used to save time.
What pie fillings work best?
Apple, strawberry, peach, cherry, and blueberry fillings all work very well.
Can I make this recipe ahead of time?
Yes, you can prepare the Danish, refrigerate it overnight, and bake it the next day.
Why didn’t my dough rise?
The yeast may have been expired or the water may have been too hot, which can kill the yeast.
Can I add nuts to the filling?
Yes, chopped pecans or walnuts can be sprinkled over the filling for extra texture.
How do I keep the bottom from getting soggy?
Avoid overfilling and bake on parchment paper to help keep the crust crisp.
Can I make mini Danish pastries instead?
Yes, divide the dough into smaller rectangles and braid each individually.
Is it okay to use frozen fruit instead of pie filling?
Yes, but cook the fruit with sugar and cornstarch first to create a thick filling.
What glaze alternatives can I use?
You can use a lemon glaze, cream cheese glaze, or even drizzle honey over the top.
Can I serve this cold?
Yes, it tastes great both warm and at room temperature.
Conclusion
This giant Danish is a wonderful pastry that combines a soft homemade dough with sweet fruit filling and a delicate glaze. Its large braided presentation makes it perfect for sharing at gatherings, brunches, or family desserts. With endless filling options and easy preparation, it’s a recipe you’ll find yourself making again and again.
A large braided Danish pastry made with soft homemade yeast dough wrapped around sweet pie filling and finished with a simple vanilla glaze, perfect for brunch or dessert.
Ingredients
2 1/4 teaspoons active dry yeast
1/4 cup warm water (about 110°F / 43°C)
1/2 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon salt
1 large egg
2 1/2 to 3 cups all-purpose flour
1 can (21 ounces) pie filling (apple, strawberry, peach, or cherry)
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
In a small bowl dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
In a large bowl mix the warm milk, sugar, melted butter, salt, and egg until well combined.
Add the activated yeast mixture and stir well.
Gradually add the flour one cup at a time until a soft dough forms.
Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the dough into a rectangle about 12 × 16 inches.
Spread the pie filling lengthwise down the center of the dough.
Cut strips along both sides of the dough toward the filling.
Fold the strips over the filling in a crisscross pattern to create a braided shape.
Transfer the Danish carefully to the prepared baking sheet.
Bake for 25–30 minutes until golden brown.
In a small bowl mix powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm Danish before serving.
Notes
Make sure the yeast is activated and foamy before adding it to the dough.
Avoid overfilling to prevent the filling from leaking during baking.
Allow the Danish to cool slightly before glazing so the glaze sets nicely.
Different pie fillings can be used to customize the flavor.
Serve warm or at room temperature for the best texture.
