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Apricot Puff Pastry Danish Recipe

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4 from 23 reviews

This Apricot Puff Pastry Danish is a delightful dessert featuring a flaky puff pastry base filled with creamy, smooth cream cheese and sweet apricot jam. It’s topped with a delicate vanilla glaze and a sprinkle of finely chopped pistachios for an elegant finish. Perfect for breakfast, brunch, or a sweet treat any time of day, this recipe uses simple ingredients and easy steps to create a stunning pastry that puffs up beautifully in the oven.

Ingredients

Filling

  • 8 ounces cream cheese
  • 1 large egg
  • 2 Tbsp all purpose flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp vanilla extract or vanilla paste
  • Pinch of salt

Danish Base

  • 1 sheet frozen puff pastry, thawed but still cold
  • Milk for brushing

Topping

  • 2/3 cup apricot jam or preserves
  • 1 Tbsp lemon juice (if jam is very sweet)

Glaze

  • 1 cup confectioner’s sugar
  • 2 Tbsp water (approximately, to thin)
  • 1/4 tsp vanilla extract
  • 2 Tbsp pistachios, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C), ensuring it reaches the perfect temperature to puff up the pastry beautifully.
  2. Prepare Cream Cheese Filling: Combine 8 ounces of cream cheese, 1 large egg, 2 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, 1/2 teaspoon vanilla extract or vanilla paste, and a pinch of salt in a small food processor. Process until the mixture is smooth and creamy. If you prefer, you can mix by hand using softened cream cheese; slight tiny lumps are okay as they won’t be noticeable after baking.
  3. Prepare Puff Pastry: Gently unfold one sheet of frozen puff pastry that has been thawed but remains cold onto a parchment-lined surface. Roll it lengthwise gently to extend it to about 10 inches long. Then cut the pastry into two rectangles approximately 10 inches by 5 inches each.
  4. Score the Pastry Edges: Lightly score a border about 3/4 inch from the edges on each rectangle to create a raised frame that will puff up around the filling. Place the pastry rectangles, on the parchment paper, onto a baking sheet.
  5. Brush and Dock Pastry: Very lightly brush the edges of the pastry with milk or cream to help with browning. Dock (poke) the center portion of the dough gently with a fork to prevent excessive puffing in the middle. Bake for 10-15 minutes until the pastry is very puffy.
  6. Create Filling Indentation: Remove the baking sheet from the oven and gently press down only the center portion of each pastry rectangle to form a slight indentation for the filling. Be careful not to press the raised crust edges.
  7. Fill the Pastries: Divide the cream cheese filling evenly between the two pastry rectangles, spreading it gently and evenly inside the borders.
  8. Add Apricot Jam: Dollop about 4-5 spoonfuls of apricot jam or preserves across the cream cheese filling on each pastry. If your jam is very sweet, stir in 1 tablespoon of lemon juice before using. Swirl the jam slightly if desired for a decorative effect.
  9. Bake the Danishes: Bake the pastries in the oven for approximately 15 minutes until the pastry turns a deep golden brown and the cream cheese filling is set. If needed, tent the pastries loosely with aluminum foil to avoid overly dark browning, making sure the foil does not touch the pastries.
  10. Cool Before Glazing: Remove the pastries from the oven and let them cool completely on the baking sheet to room temperature before applying the glaze.
  11. Prepare and Add Glaze: Whisk together 1 cup confectioner’s sugar, 2 tablespoons water (add more if needed to thin), and 1/4 teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled pastries and immediately sprinkle the tops with finely chopped pistachios.
  12. Serve: Allow the glaze to set before slicing and serving the apricot puff pastry danishes. Enjoy fresh for best flavor and texture.

Notes

  • Ensure the puff pastry is thawed but still cold to make it easier to handle and to achieve maximum puff when baking.
  • If you don’t have a food processor, soften the cream cheese and mix the filling by hand using a whisk or electric mixer.
  • The lemon juice added to jam helps balance sweetness, especially when using very sweet preserves.
  • Lightly docking the center of the pastry before initial baking prevents excessive puffing where the filling will go.
  • Use foil tenting while baking the filled pastries if you notice the pastry browning too quickly.
  • Allow the glaze to fully set before cutting to avoid messy slices.
  • Store leftovers covered in the refrigerator and consume within 2 days for best freshness.

Find it online: https://justsosavory.com/apricot-puff-pastry-danish-recipe/