Fruit Danish Recipe

Mix and knead

In a large bowl or stand mixer fitted with the dough hook, combine 3.5 cups flour, 0.25 cup sugar, 2 tsp instant yeast, and 1 tsp salt. Whisk to combine.

Whisk together 0.5 cup warm milk, 0.25 cup warm water and 1 large egg. Add liquid to the dry ingredients and mix on low until a shaggy dough forms, about 2 minutes.

Add 4 tbs softened butter and continue mixing/kneading on medium-low for 6–8 minutes until dough is smooth, slightly tacky but not sticky. If dough is too sticky, add up to 1–2 tbs flour; if too dry add 1 tsp water at a time.

Form dough into a ball, place in lightly oiled bowl, cover with plastic wrap and refrigerate for 30 minutes to firm while you prepare the butter block.

Cut 12 tbs cold butter into pieces and place between two sheets of parchment. Use a rolling pin to pound and roll the butter into a 7x8 inch rectangle about 1/4 inch thick. If butter is too soft, chill briefly. Optionally incorporate 1 tbs flour into the butter to help maintain shape.

Chill the butter block until it is firm but pliable (about 15 minutes). The dough and butter should be similarly cool before laminating.

On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x16 inches. Place the chilled butter block centered on one half of the dough and fold the other half over to fully encase the butter.

Seal edges and gently roll out to a long rectangle about 10x20 inches. Perform a letter fold (fold one third over the center, then fold the other third over) to complete the first turn. Wrap and chill for 20–30 minutes.

Repeat the rolling and letter-fold two more times (total of 3 turns), chilling 20–30 minutes between turns, until you have visible layers. After the final chill, roll dough to about 1/8 inch (3 mm) thickness and a rectangle about 12x16 inches.

Using a 3.5–4 inch round cutter (or cutting into 8 rectangles), cut 8 pieces. For classic danish shape, if using rounds, gently press the center with your thumb to create a depression for the filling. For rectangles, score a 1-inch border without cutting through to form an edge that will puff.

In a medium saucepan, warm 1.5 cups milk over medium heat until steaming but not boiling.

In a bowl, whisk together 0.5 cup sugar, 3 egg yolks, and 3 tsp cornstarch until pale and smooth.

Slowly temper about 1/3 cup of the hot milk into the yolk mixture while whisking, then pour the tempered yolks back into the saucepan with the remaining milk, whisking constantly.

Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat and whisk in 2 tbs butter and 1 tsp vanilla extract until smooth.

Transfer pastry cream to a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cool, at least 1 hour. You can spread warm cream onto pastries if using immediately but cooling improves texture.

Preheat oven to 400°F (200°C). Line baking sheets with parchment.

Whisk 1 egg with 1 tsp cold water to make egg wash. Brush the edges/borders of each cut pastry lightly with egg wash, being careful not to get wash in the center depression (it can seal and prevent filling from puffing).

Spoon or pipe about 1–2 tbs of chilled pastry cream into the center of each danish depression. Top with 2–3 slices or a small pile of fresh fruit (divide ~2 cups fruit across 8 danishes).

Bake danishes for 12–16 minutes, rotating halfway, until pastry is puffed and deep golden brown. Thicker shapes may need up to 18 minutes.

While pastries bake, warm 4 tbs apricot jam with 1 tbs water in a small saucepan over low heat or briefly in the microwave until smooth and thin enough to brush.

As soon as danishes come out of the oven, brush the fruit and pastry lightly with the apricot glaze to give shine and preserve fruit. Allow to cool on a rack.

Once slightly cooled, dust with powdered sugar if desired. Serve warm or at room temperature.