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
