Apricot Danish

The easiest homemade Apricot Danish recipe! A sweet cream cheese filling topped with apricot pieces and wrapped in flaky puff pastry, then baked until golden.

5 from 1 vote

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Course: Brunch, desserts

Cuisine: pastries

Prep Time: 10

Cook Time: 25

Chilling Time: 30

Total Time: 1 5

Servings: serves

Calories: 97kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Hand held beater, stand mixer or Thermomix
Baking Trays
Oven

Ingredients

2 sheets frozen puff pastry defrosted
18 apricot halves canned and drained
250 g cream cheese room temperature
100 g icing sugar
1 teaspoon vanilla extract
1 egg lightly beaten

Instructions

Cut the sheets of puff pastry into 9 equal-sized squares. Set aside.
Chop the drained apricot halves into two pieces and set aside.
Beat the cream cheese, icing sugar and vanilla extract until smooth and creamy.
If using a Thermomix: Place the cream cheese, icing sugar and vanilla extract into the Thermomix bowl and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Place a teaspoonful of the cream cheese mixture into the centre of each of the pastry squares.
Top with two of the apricot pieces.
Fold two opposite corners of the pastry together.
Place onto a flat baking tray and chill in the fridge or freezer for a minimum of 30 minutes.
Preheat the oven to 190 degrees celsius (fan-forced).
Brush the lightly beaten egg over the pastry.
Bake for 25 - 30 minutes or until the pastry is golden and puffed (rotate the trays partway through baking).
Allow the pastries to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Dust with icing sugar before serving.

Notes

RECIPE NOTES & TIPS

Chill the danishes - for 30 minutes prior to baking, either in the fridge or freezer, to hold together better when baking.
Use apricot halves bottled or canned 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.
Storing - apricot danishes will keep in the fridge for 3-4 days. It's preferable to slightly reheat danishes in an oven or air fryer to crisp up the pastry again just prior to serving.
Freezing - freeze baked danishes in an airtight container for up to 2 months.
Variations - try raspberry danishes, or apple. Just replace apricots with fresh raspberries or sliced pie apple.

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