Baking & Pastry > Pastries (Laminated Dough) > Danish Pastry > Fruit Danish Recipe

Classic Fruit Danish Pastry

Indulge in this delightful homemade fruit danish, featuring flaky layers of laminated dough and a sweet, fruity filling. This recipe, crafted with the help of AI, provides detailed instructions for creating a bakery-worthy treat in your own kitchen.

Prep Time
45 minutes (plus 3-4 hours for proofing/chilling)
Cook Time
20-25 minutes
Servings
12 pastries
Ingredients
  • 2 1/2 cups All-purpose flour
  • 2 1/4 teaspoons Instant dry yeast
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Milk, lukewarm
  • 2 Eggs, large
  • 1/4 cup Unsalted butter, cold, cut into cubes (for dough)
  • 1 cup Unsalted butter, very cold (for lamination)
  • 4 oz Cream cheese, softened
  • 1/4 cup Powdered sugar
  • 1/2 teaspoon Vanilla extract
  • 1 1/2 cups Your choice of fruit (berries, sliced peaches, apples)
  • 2 tablespoons Apricot jam, for glaze
  • 1 tablespoon Water, for glaze

Making the Dough

Step 1: In a large bowl, combine the flour, yeast, sugar, and salt. Step 2: In a separate bowl, whisk together the lukewarm milk and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Step 3: Add the cubed butter and mix until incorporated. The dough will be sticky. Cover and refrigerate for at least 1 hour.

Laminating the Dough

Step 1: On a lightly floured surface, roll the chilled dough into a rectangle, about 12x18 inches. Step 2: Place the very cold butter in the center of the dough. Fold one third of the dough over the butter, and then fold the other third over that. This creates a 'book fold'. Step 3: Wrap the dough in plastic wrap and refrigerate for 30 minutes. Step 4: Repeat the rolling and folding process three more times, refrigerating for 30 minutes between each fold. This creates the flaky layers.

Preparing the Filling

Step 1: In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Step 2: Set aside until ready to assemble the danishes.

Assembling the Danishes

Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Step 2: On a lightly floured surface, roll the laminated dough into a large rectangle, about 1/8 inch thick. Step 3: Cut the dough into 3-inch squares. Step 4: Place a spoonful of cream cheese filling in the center of each square. Top with your choice of fruit. Step 5: Fold two opposite corners of each square towards the center, pinching to secure. You can also cut slits into the corners and fold them in for a different shape. Step 6: Place the danishes on the prepared baking sheets, leaving space between each one. Step 7: Let the danishes rest for 15 minutes before baking.

Baking and Glazing

Step 1: Bake for 20-25 minutes, or until golden brown. Step 2: While the danishes are baking, prepare the glaze by heating the apricot jam and water in a small saucepan over low heat. Stir until smooth. Step 3: Once the danishes are out of the oven, brush them with the apricot glaze. Step 4: Let the danishes cool slightly before serving. Enjoy!

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FAQ

  • Why is it important to keep the butter cold during lamination?

    The cold butter creates layers between the dough, which melt during baking and produce the flaky texture.
  • Can I use different fruits for the filling?

    Yes, you can use any fruit you like. Berries, apples, peaches, and cherries all work well.
  • Can I freeze these danishes?

    Yes, you can freeze the baked danishes. Let them cool completely before wrapping them tightly and freezing. Thaw them at room temperature before serving.