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Apricot Cream Cheese Danish Recipe

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These Apricot Danishes are delightful flaky pastries filled with a smooth, sweetened cream cheese mixture and fresh apricot pieces. Perfect for a brunch treat or dessert, they combine the tender puff pastry with a fruity and creamy center, finished with a golden egg wash and a dusting of powdered sugar for an elegant touch.

Ingredients

Pastry

  • 1 sheet frozen puff pastry, thawed in refrigerator (8.8 oz)
  • Flour (for sprinkling on cutting board)
  • 1 egg (for egg wash)
  • 1 tablespoon cold water
  • Pinch of salt

Filling

  • 2 apricots (fresh, or 6 ounces frozen or canned)
  • 4 ounces cream cheese (softened)
  • 1/2 cup powdered sugar (plus extra to garnish)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Apricots: Cut apricots in half, remove pits, then dice the flesh into small cubes. No need to peel the apricots.
  2. Make Cream Cheese Mixture: In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a mixer to blend until smooth. Taste the mixture and adjust sugar if apricots are tart.
  3. Prepare Egg Wash: In a small bowl, whisk together one egg, a tablespoon of cold water, and a pinch of salt until well combined.
  4. Roll Out Puff Pastry: Remove puff pastry from refrigerator. Lightly flour your work surface. Roll the dough into a 10.5-inch square, about 1/8 inch thick, flipping the dough and adding flour as needed to prevent sticking.
  5. Cut Dough: Cut the rolled dough into 9 equal squares, about 3.5 inches each side.
  6. Assemble Danishes: Place about a tablespoon of the cream cheese mixture in the center of each square. Top with approximately 4 pieces of diced apricot. Brush a small amount of egg wash on one corner of the square, then fold the opposite corner over it and pinch to seal.
  7. Chill Pastries: Line a sheet pan or plate with parchment paper. Place the assembled pastries on the parchment, cover, and freeze for at least 30 minutes until firm.
  8. Preheat Oven: Set oven to 400°F (204°C) while pastries freeze.
  9. Prepare for Baking: Once chilled, arrange pastries a few inches apart on a parchment-lined baking sheet (if not already on one). Brush all exposed pastry surfaces with the reserved egg wash.
  10. Bake: Bake in the preheated oven for 25-30 minutes or until the pastries are golden brown and cooked through.
  11. Serve: Remove from oven, allow to cool slightly, and dust with powdered sugar before serving.

Notes

  • For tart apricots, increase powdered sugar in the cream cheese filling for balance.
  • Freezing the pastries before baking helps them hold shape and achieve a flakier texture.
  • You can substitute fresh apricots with frozen or canned, but drain excess liquid to avoid sogginess.
  • Ensure the puff pastry is thawed but still cold to make it easier to handle.
  • Use a sharp knife or pastry cutter for clean cuts of the dough squares.

Find it online: https://bitezly.com/apricot-cream-cheese-danish-recipe/