These Apricot Danishes are everything I want in a pastry—crisp, flaky layers of puff pastry wrapped around sweetened cream cheese and juicy apricot chunks. It’s an elegant yet simple treat that feels like it came straight from a bakery, but I can pull it together in my own kitchen with store-bought puff pastry.
Why You’ll Love This Recipe
I love how this recipe balances tart fresh apricots with the creamy richness of sweetened cream cheese, all encased in buttery pastry. It’s one of those recipes that looks fancy but is surprisingly easy to make. With just a few ingredients and some freezer time, I can enjoy homemade danishes for breakfast, brunch, or dessert. And when apricots aren’t in season, I can swap in frozen or canned fruit without losing any of the charm.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 sheet frozen puff pastry, thawed in the refrigerator
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2 fresh apricots (or 6 ounces frozen or canned apricots)
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4 ounces cream cheese, softened
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1 ¾ ounces powdered sugar, plus extra for garnish
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½ teaspoon vanilla extract
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1 egg (for egg wash)
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Flour (for dusting the board)
Directions
I start by prepping the apricots—cutting them in half, removing the pits, and cubing the flesh. I leave the skins on since they soften beautifully when baked.
Next, I blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. I always taste my apricots first—if they’re a bit tart, I might add a bit more sugar to the filling to balance things out.
Then I whisk one egg with a tablespoon of cold water and a pinch of salt to make the egg wash.
Once the puff pastry is out of the fridge, I lightly flour my surface and roll the dough into a 10.5-inch square. I flip the dough as I roll to keep it from sticking and aim for a thickness of about ⅛ inch. Then I cut it into nine 3.5-inch squares.
I add just under a tablespoon of the cream cheese mixture to the center of each square, then top with a few apricot cubes. I brush one corner with egg wash, fold it over to meet the opposite corner, and pinch to seal.
To help them keep their shape, I freeze the pastries for at least 30 minutes on a parchment-lined tray or plate. While they chill, I preheat the oven to 400°F.
When ready to bake, I space them out on a parchment-lined baking sheet and brush each one with more egg wash. They bake for 25–30 minutes until puffed and golden.
Right before serving, I like to dust them with a little powdered sugar.
Servings and timing
This recipe makes 9 individual apricot danishes.
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 25–30 minutes
Total time: Approximately 1 hour 15 minutes
Variations
I often swap out the apricots for other fruits like cherries, peaches, or raspberries depending on what I have on hand. Even chopped dried apricots work when fresh fruit isn’t available. And if I want to switch up the filling, I’ll sometimes add a pinch of cinnamon or almond extract to the cream cheese mixture.
storage/reheating
Once baked, I store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I place them in a 300°F oven for about 5–8 minutes so they crisp back up—microwaving tends to make the pastry soggy. If I want to make them ahead, I freeze them unbaked and bake straight from frozen, just adding an extra minute or two to the bake time.
FAQs
Can I make these apricot danishes ahead of time?
Yes, I like to assemble the pastries and freeze them unbaked. Then I bake them straight from the freezer when I’m ready, adding just a minute or two to the baking time.
Do I need to peel the apricots?
No, I never peel the apricots. The skins soften during baking and add a nice texture and color to the danish.
Can I use canned or frozen apricots?
Absolutely. I just make sure to drain and pat them dry well before using to prevent the pastry from getting soggy.
What if my puff pastry is too soft to work with?
If the dough gets too soft or sticky, I pop it back in the fridge for 10–15 minutes to firm it up again. Puff pastry is easiest to handle when cold.
How do I know when the danishes are fully baked?
I look for golden brown pastry that’s puffed and crisp. The filling should be slightly set and the bottoms should feel firm and not doughy.
Conclusion
These Apricot Danishes hit that perfect balance between indulgent and fresh, making them one of my favorite ways to use up ripe summer fruit—or canned goods in the winter. They’re surprisingly easy to make, yet they feel special every time I serve them. Whether for a brunch spread, a sweet afternoon snack, or a treat to share with friends, these flaky pastries never disappoint.
Print
Apricot Danish
- Total Time: 1 hour 15 minutes
- Yield: 9 danishes
- Diet: Vegetarian
Description
These Apricot Danishes feature flaky puff pastry filled with sweetened cream cheese and juicy apricot chunks. They’re simple to make and bring a fresh, elegant bakery feel to any breakfast or brunch.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 fresh apricots (or 6 oz canned/frozen apricots), chopped
- 4 oz cream cheese, softened
- 1 ¾ oz powdered sugar (about 1/4 cup), plus extra for garnish
- ½ tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp cold water
- Pinch of salt
- Flour, for dusting
Instructions
- Cut apricots into cubes, leaving skins on. If using canned or frozen, drain and pat dry.
- In a bowl, blend cream cheese, powdered sugar, and vanilla until smooth. Adjust sugar if apricots are tart.
- Whisk egg with water and salt to make egg wash.
- Lightly flour surface and roll puff pastry into a 10.5-inch square (about 1/8-inch thick). Cut into nine 3.5-inch squares.
- Spoon just under 1 tbsp of cream cheese filling onto the center of each square and top with a few apricot cubes.
- Brush one corner with egg wash and fold over to form a triangle. Pinch edges to seal.
- Transfer pastries to parchment-lined tray and freeze for at least 30 minutes.
- Preheat oven to 400°F (200°C). Place frozen pastries on lined baking sheet and brush with egg wash.
- Bake for 25–30 minutes until golden and puffed. Let cool slightly, then dust with powdered sugar before serving.
Notes
- Swap apricots with cherries, raspberries, peaches, or chopped dried apricots.
- Add cinnamon or almond extract to filling for variation.
- Freeze unbaked danishes and bake straight from frozen.
- Use a 300°F oven to reheat baked danishes and restore crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 danish
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
