Apricot Danish (Easy Puff Pastry Version)

This is my shortcut to a proper Danish, and I’m never going back. I get crisp, flaky layers, a soft tangy center, and a hit of apricot that tastes like I planned ahead (even if I didn’t.) Apricot Danish is a variation of my popular Raspberry Almond Puff Pastry Danish, only this time I’m using an intense apricot jam and a shower of pistachios over the sweet cream cheese filling.

Like all my recipes it’s delicious and simple to make.

When You Want Danish, Not a Project

I use frozen puff pastry for my apricot Danish not only because it’s so quick and easy, but because it works ~ it bakes up beautifully crisp around the creamy filling. This recipe is tried and true, I make it often for special occasion brunches, overnight guests, or when I find a fabulous jam that inspires me.

That flaky crust keeps beautifully, too, so I can even enjoy the leftovers the next day.

Great Puff Pastry Brands

Pepperidge Farm ~ reliable, widely available, and consistently flaky. A solid choice found in most grocery stores. 
Dufour ~ all-butter, richer flavor, and the closest to bakery-level results. Whole Foods carries it.
Trader Joe’s (all-butter) ~ great flavor and value, but often seasonal. 

Short cut #2 ~ top quality jam for Apricot Danish

I collect special jams whenever I see them so they’re at the ready in the pantry for a time like this. I get great flavor and color payoff and all I have to so is spoon it out! For my apricot Danish I chose an intense apricot jam which goes wonderfully with the cheesy base. Crushed pistachios add crunch and a colorful contrast.

Of course you can use homemade jam, try any one of these:

• 3-Minute Microwave Jam
• An Easy Blackberry Jam Recipe
• French Apple Jam Recipe
• Cardamom Fig Jam

Related: Desserts You Can Make with a Jar of Jam

One Danish Recipe, a Dozen Directions

Basically if you change out the jam in the apricot puff pastry Danish recipe, you can change the whole thing. If you’d like to I recommend tart jams like wild berries, lemon, sour cherry, or rhubarb, that will balance out the rich cheese filling. Also jams with an edge like marmalades or those spiked with spirits or herbs like elderflower pear, blueberry bourbon, or strawberry hibiscus.

My tricks for zhuzhing jams for baking:

• Whisk in a little lemon juice: it blunts an overly sweet jam, and sharpens the flavors.
• Grate in a little fresh ginger, orange zest, or black pepper!
• Add a dash of cinnamon or cardamom.
• Blend with a drop of vanilla paste or almond extract

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Apricot Puff Pastry Danish

5 from 2 votes

Apricot Danish made easy with frozen puff pastry, a quick cream cheese filling, and apricot jam ~ flaky, crisp, and bakery-worthy!

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Prep Time:10 minutes minutes

Cook Time:30 minutes minutes

Total Time:40 minutes minutes

Servings: 8 servings

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Equipment

• baking sheet
• parchment paper

Ingredients

 

US CustomaryMetric

• 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 salt
• 1 sheet frozen puff pastry, thawed but still cold*
• milk for brushing
• 2/3 cup apricot jam or preserves
• 1 Tbsp lemon juice if your jam is very sweet

for the topping

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

Instructions

• Preheat oven to 400F.
• Load the 8 ounces cream cheese, 1 large egg, 2 Tbsp all purpose flour, 2 Tbsp granulated sugar, 1/2 tsp vanilla extract or vanilla paste, and pinch salt into a small food processor and process until smooth and creamy. Note: You can also do this by hand if you prefer, but in that case it helps to have the cream cheese softened. If you have some very teeny tiny lumps, don't worry, these won't be apparent once the filling is baked. Set aside.
• Gently unfold your 1 sheet frozen puff pastry, thawed but still cold* on a sheet of parchment paper. Gently roll lengthwise to 10 inches long. Cut it into two rectangles, about 10 inches by 5 inches.
• Gently score around the edge of each rectangle, about 3/4" in from the edges. This will create a frame of pastry that will rise around the filling as it bakes. Transfer the pastry, on the parchment paper, to a baking sheet.
• Very lightly brush the edges of the pastry with milk or cream and lightly dock the center portion of the dough with the tines of a fork. Bake for 10-15 minutes. The whole thing will get very puffy.
• Remove from the oven, and gently press down just the center portion of the rectangles to form an indentation for the filling to go. You don't need to press down very hard, and be sure to avoid the crust frame area.
• Divide the cream cheese mixture evenly between the two pastry rectangles, and gently spread it evenly.
• With about 4-5 spoonfuls on each pastry, dollop the 2/3 cup apricot jam or preserves across the top of the cream cheese filling. You can swirl it very slightly if you like.
• Bake the pastries for about 15 minutes, until the pastry is a deep golden brown and the cheese mixture is set in the middle. I tented mine with foil to avoid excess browning ~ just be sure your foil isn't touching the tops of the pastires.
• Remove from the oven and allow the pastries to cool before glazing.
• To make the glaze, whisk together the 1 cup confectioner's sugar, 2 Tbsp water, and 1/4 tsp vanilla extract, until smooth. Drizzle over the cooled pastries, and immediately top with the 2 Tbsp pistachios, finely chopped . Wait until the glaze has set to slice and serve.

Notes

*If you forgot to thaw your pastry overnight in the refrigerator, leave it out on the counter while you preheat the oven and make your filling. One it’s soft enough that you can unfold it, you’re good to go.

Most boxes of frozen puff pastry contain 2 sheets of dough. This recipe uses just one sheet to make 2 Danish. You can double the recipe if you like, to use both sheets.

It’s important to work with cold puff pastry dough, so don’t leave it out too long or let it get warm. Put it back in the refrigerator to chill if this happens at any point.

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Course: Breakfast

Cuisine: American/Danish

Author: Sue Moran

Keyword: apricots, baking, breakfast, danish, jam, pistachio, puff pastry

Nutrition

Calories: 402 kcal · Carbohydrates: 48 g · Protein: 5 g · Fat: 22 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 9 g · Trans Fat: 0.003 g · Cholesterol: 52 mg · Sodium: 182 mg · Potassium: 82 mg · Fiber: 1 g · Sugar: 28 g · Vitamin A: 455 IU · Vitamin C: 2 mg · Calcium: 38 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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