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

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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