Apricot Danish

These sweet and flaky 6 ingredient Apricot Danish pastries are super simple to prepare and make a perfectly scrumptious brunch or dessert!

Golden and crispy, they're irresistible homemade mini sweet pastries.

Using store bought puff pastry means there's very little preparation required to make these delicious mini apricot danishes. And who can resist a mouthful of apricot and sweet cream cheese filling, wrapped in a golden buttery pastry?? Not me!

These patisserie style danishes are just the thing to serve with coffee for Sunday brunch, along with my apple and cinnamon scrolls.

Or serve them for dessert, they make a quick and easy alternative to the classic apricot pie, homemade apple pie, apple crumble or my muffin-sized mixed berry pies.

Use any leftover apricot halves in an old-fashioned pudding - a winter warming apricot crumble!

Why You're Going To Love This Recipe

These patisserie style apricot danish's look a little bit special, and yet are one of the easiest pastry treats to make!

• Simple prep - using store bought puff pastry and canned apricot halves, these danish's take only minutes to prepare, then just chill before baking!
• Make ahead of time - you can prep these earlier in the day (or the night before), cover and chill, then pop in the oven to bake for 25-30 minutes just prior to serving.
• Options for serving - apricot danish's are delicious to serve with coffee for a morning tea, breakfast or brunch, alternatively warmed with a little cream or ice cream makes a welcome dessert.
• Versatile - these bite sized danish's are quite petite, however if you want to make bigger serves, just cut the pastry sheets into four instead of nine.

What You Need

Fresh apricots can be used if they're in season, however by using canned apricot halves, these danishes can be made all year round.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Puff pastry - defrosted sheets.
• Apricot halves - I like to use jarred apricot halves in natural juice - they're convenient, have much less sugar than those in syrup, and are available all year round.
• Cream cheese - at room temperature for easy blending. Preferably use full fat cream cheese, rather than the low fat version for the best taste results, but it depends on your dietary preference.
• Icing sugar - you can use either pure icing sugar or icing sugar mixture in this recipe.
• Vanilla extract - or vanilla essence. Use the best quality vanilla for the best taste in all your baking.
• Egg - whisked, to use as an egg wash over the pastries just prior to baking for a golden pastry finish.

Equipment Required

• Hand-held beaters, stand mixer or Thermomix - for combining the mixture.
• Flat baking tray - lined with baking paper.
• Oven - my oven temperature is based on using a fan-forced oven. If your oven is not fan forced, simply increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

The convenience of frozen puff pastry and store bought apricot halves, make these simple danishes such an easy recipe for an impressive result!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Prepare The Pastry And Apricots

Cut each defrosted pastry sheet into nine equal sized squares and set aside.

Drain apricot halves well, and cut pieces in half. Set quarters aside in a bowl.

Step 2 - Combine The Filling

Place the cream cheese, icing sugar and vanilla extract into a mixing bowl.

Using beaters or a Thermomix, beat ingredients together until smooth and creamy.

Step 3 - Assemble The Danishes

Place a teaspoon of the cream cheese mixture onto the centre of each pastry square and spread lightly.

Add two apricot quarters diagonally across each pastry square.

Fold in opposite corners of each pastry square and press gently to seal the corners together.

Place apricot pastries on a paper lined baking tray and chill for 30 minutes.

Step 4 - Bake

Preheat your oven to 190 degrees celsius (fan forced).

Brush beaten egg over each danish, and then bake for 25-30 minutes until they are golden and puffed up. Rotate the trays part way through cooking.

Cool the pastries on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Dust your apricot danishes with a little icing sugar just prior to serving.

Expert Tips

• Chill the danishes for 30 minutes prior to baking, either in the fridge or freezer, as this helps them to hold together when baking.
• Use apricot halves bottled in natural juice - they have much less sugar than apricots in syrup.
• You can freeze unbaked danishes for up to 2 months - no need to defrost, just place on tray, brush with egg wash and bake, allowing a few extra minutes baking time.
• Larger serves - I prefer dainty bite sized danishes, however you can cut your pastry sheet into 4 squares rather than 9 for larger serves, if you prefer.
• Variations - try raspberry danishes, or apple. Just replace apricots with fresh raspberries or sliced pie apple.

FAQS

Related Recipes

Crispy puff pastry is such a versatile item for baking a variety of both sweet or savoury dishes and snacks - it's always a staple in my freezer!

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