This Apricot Danish is one of my favorite ways to turn simple puff pastry into a bakery-style treat. I fill flaky, golden pastry with a smooth vanilla cream cheese mixture and sweet apricot preserves, then finish each Danish with fresh apricot slices and a light sprinkle of sugar. I love serving these pastries for breakfast, brunch, afternoon tea, or an easy homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 sheets puff pastry, thawed
3/4 cup apricot preserves
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 egg
1 tablespoon milk
1/2 cup sliced fresh apricots, optional
1 tablespoon sugar, for sprinkling
1 tablespoon all-purpose flour, for dusting the work surface
Directions
I preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
I lightly dust my work surface with flour, place the thawed puff pastry on top, and roll each sheet out slightly.
In a small bowl, I combine the softened cream cheese, powdered sugar, and vanilla extract. I mix everything until the filling is smooth and creamy.
I cut the puff pastry sheets into evenly sized squares or rectangles, depending on the shape I want for my Danishes.
I spoon a small amount of the cream cheese mixture into the center of each piece of pastry, leaving enough space around the edges for shaping.
I add a spoonful of apricot preserves over the cream cheese filling. I avoid adding too much so the filling is less likely to spill out while baking.
I gently fold in the edges or twist the corners of each pastry to create a simple Danish shape while leaving some of the filling visible in the center.
In a small bowl, I whisk the egg with the milk to make an egg wash. I brush it lightly over the exposed puff pastry.
If I am using fresh apricots, I arrange a few thin slices over the filling. I finish the pastries with a light sprinkle of sugar.
I bake the Apricot Danishes for 18–22 minutes, or until the pastry has puffed and turned beautifully golden brown.
I remove the tray from the oven and let the pastries cool slightly before serving. I find that a short cooling period also gives the filling time to set.
Servings and Timing
This recipe makes approximately 6 servings.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: approximately 280 kcal per serving
Variations
Peach Danish:
When I want a slightly different fruit flavor, I replace the apricot preserves with peach preserves. I can also add thin slices of fresh peach on top before baking.
Raspberry Apricot Danish:
I like combining apricot preserves with a small spoonful of raspberry preserves. The raspberry adds a tart berry flavor that works especially well with the sweet cream cheese filling.
Almond Apricot Danish:
For an almond variation, I add a small amount of almond extract to the cream cheese mixture and scatter sliced almonds over the pastries before baking. I use almond extract sparingly because its flavor can quickly become strong.
Extra Cream Cheese Danish:
When I want a richer Danish, I slightly increase the cream cheese filling while reducing the amount of apricot preserves. I make sure not to overfill the pastry so it still bakes evenly.
Glazed Apricot Danish:
For a sweeter bakery-style finish, I mix powdered sugar with a small amount of milk and drizzle the glaze over the Danishes once they have cooled. I wait until the pastries are no longer hot so the glaze stays visible instead of melting into the pastry.
Storage/Reheating
I find these Apricot Danishes are at their best when they are freshly baked, while the puff pastry is still crisp and flaky. If I have leftovers, I let them cool completely before placing them in an airtight container.
Because the pastries contain cream cheese, I store leftovers in the refrigerator and enjoy them within about 3–4 days. Refrigeration can soften puff pastry, so I prefer reheating the Danishes before serving.
To reheat them, I place the pastries in a 325°F (165°C) oven for about 5–10 minutes, or until warmed through and lightly crisp again. An air fryer at a moderate temperature also works well for a few minutes. I usually avoid the microwave when possible because it tends to make puff pastry softer rather than flaky.
FAQs
Can I make Apricot Danish with frozen puff pastry?
Yes. In fact, frozen puff pastry is what I use to keep this recipe quick and convenient. I thaw it according to the package instructions but keep it cool while I work with it. If the pastry becomes too warm and soft, I refrigerate it briefly before shaping and baking.
Can I use fresh apricots instead of apricot preserves?
I prefer using preserves as the main filling because they provide concentrated apricot flavor and the right consistency. I can add fresh apricot slices on top, but using only fresh fruit may produce a less sweet filling and can introduce additional moisture into the pastry.
How do I keep the filling from leaking out?
I avoid overfilling each pastry and leave a border around the edges. I also make sure the pastry stays relatively cold before it goes into the oven. A modest spoonful of cream cheese filling and preserves is usually enough to give me plenty of flavor without creating a mess on the baking tray.
Can I prepare Apricot Danishes ahead of time?
I can assemble the pastries a little ahead of baking and keep them covered in the refrigerator. I prefer baking them close to serving time because freshly baked puff pastry has the best texture. If I prepare them in advance, I wait to bake until I am ready to serve them.
Why isn’t my puff pastry rising properly?
I get the best rise when my puff pastry stays cold before baking and my oven is fully preheated. Warm pastry can lose some of its ability to create distinct flaky layers. I also avoid pressing or rolling the pastry too aggressively and make sure the oven has reached 375°F (190°C) before putting the tray inside.
Conclusion
This Apricot Danish is an easy way for me to make an impressive pastry without preparing complicated dough from scratch. I love the contrast between crisp, flaky puff pastry, creamy vanilla filling, and sweet-tart apricot preserves.
Whether I make these Danishes for breakfast, brunch, a special occasion, or a simple dessert with coffee, they bring bakery-style flavor with surprisingly little preparation. Adding fresh apricot slices or a simple glaze also gives me plenty of ways to make each batch a little different.
📖 Recipe:
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Apricot Danish
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Flaky, golden puff pastry filled with smooth vanilla cream cheese and sweet apricot preserves, with optional fresh apricot slices for extra fruity flavor. An easy bakery-style pastry perfect for breakfast, brunch, or dessert.
Ingredients
2 sheets puff pastry, thawed
3/4 cup apricot preserves
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 egg
1 tablespoon milk
1/2 cup sliced fresh apricots, optional
1 tablespoon sugar, for sprinkling
1 tablespoon all-purpose flour, for dusting the work surface
Instructions
- Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
- Lightly dust the work surface with flour. Place the thawed puff pastry on top and roll each sheet out slightly.
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Cut the puff pastry sheets into evenly sized squares or rectangles.
- Spoon a small amount of the cream cheese mixture into the center of each piece of pastry, leaving space around the edges.
- Add a spoonful of apricot preserves over the cream cheese filling, taking care not to overfill the pastries.
- Gently fold in the edges or twist the corners of each pastry to create a Danish shape while leaving some filling visible in the center.
- Whisk the egg and milk together in a small bowl to make an egg wash. Lightly brush the exposed pastry with the egg wash.
- If using fresh apricots, arrange a few thin slices over the filling. Sprinkle the pastries lightly with sugar.
- Bake for 18–22 minutes, or until the puff pastry is risen and golden brown.
- Remove from the oven and allow the Danishes to cool slightly before serving so the filling has time to set.
Notes
Peach preserves and fresh peach slices can be substituted for the apricot preserves and apricots.
For a raspberry-apricot variation, add a small spoonful of raspberry preserves with the apricot preserves.
For an almond variation, add a small amount of almond extract to the cream cheese filling and top with sliced almonds before baking.
For a richer Danish, slightly increase the cream cheese filling and reduce the preserves, taking care not to overfill the pastry.
For a glazed finish, combine powdered sugar with a small amount of milk and drizzle over completely cooled Danishes.
Keep puff pastry cold while working with it for the best rise and flaky texture.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a 325°F (165°C) oven for 5–10 minutes or briefly in an air fryer for a crisper texture.
Assembled unbaked Danishes can be covered and refrigerated briefly before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 38 mg
