Fruit Danish
These are flaky, creamy, sweet, tart, and bursting with flavor. Using frozen puff pastry, pastry cream, and jammy blueberry topping, these are definitely a crowd pleaser. Perfect for a special weekend or brunch!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/fruit-danish/
Print Recipe
Ingredients
For the Pastry Cream
- 240ml (1 cup) whole/ full-fat milk
- 14g (1 tbsp) unsalted butter
- 60g (4 tbsps) granulated white sugar
- 50g egg yolks (around 3 egg yolks)
- 20g (2½ tbps) all-purpose flour sifted
- ¼ tsp pure vanilla extract or vanilla bean paste
Puff Pastry
- 1 box frozen puff pastry (thawed) usually comes in 2 individual sheets that are 10x10 inches each
- 1 large egg + 2 tsp water or milk (for egg wash)
For the Fruit Filling
- 1 cup blueberry pie filling (optional)
- 454g (1 lb) fresh blueberries
Instructions
Make The Pastry Cream
- Heat the milk mixture. In a medium saucepan, combine milk, butter, and 1/4 of the sugar (just eyeball it). If using a fresh vanilla bean, infuse the milk by scraping out the seeds and adding them into the saucepan. If using vanilla extract, you will add them later at step 5. Set the milk mixture over medium heat and bring to a simmer.TIP: At this point, it is a good idea to set a strainer over a bowl and place it near the stove. You will not use this until step 5 but the egg yolks cooks pretty quickly so it is important to have this ready.240ml (1 cup) whole/ full-fat milk, 14g (1 tbsp) unsalted butter, 60g (4 tbsps) granulated white sugar
- Make the egg mixture. While waiting for the milk mixture to simmer, whisk together the egg yolks and the remaining 3/4 of the sugar in a separate bowl. Add the sifted flour to the egg yolk mixture. Mix again until smooth. Set aside.50g egg yolks, 20g (2½ tbps) all-purpose flour
- Temper the egg mixture. Gradually mix a small amount of the hot milk into the beaten eggs while constantly stirring. This slowly raises the temperature of the eggs, preventing them from cooking too quickly and curdling.Continue pouring half of the milk mixture slowly into the eggs, whisking thoroughly between additions. Then pour it all back into the saucepan to thicken.
- Cook the pastry cream. Still over medium-low heat, continue to whisk the mixture until it thickens. Whisk in the lumps until the pastry cream is smooth. When it has thickened to a pudding-like consistency, pause whisking every few seconds to check if the cream has come to a boil. Once you see large bubbles popping on the surface, whisk for about 10 more seconds then remove the pan from heat.
- Add flavoring. Add the vanilla extract/ vanilla bean paste. Stir until it has been evenly distributed.¼ tsp pure vanilla extract or vanilla bean paste
- Strain the pastry cream. This is the secret to a smooth, creamy, and lump-free pastry cream! Pour the cream into the strainer set over the bowl. Push it through the strainer using a spatula. This is to ensure that there are no bits of cooked eggs and any lumps that may be in your pastry cream.
- Cover and cool. Immediately cover the pastry cream with a piece of plastic wrap pressed against the surface of the cream to prevent a skin from forming. Let it cool in the fridge, about 1 to 2 hours, before using.
Prepare The Puff Pastry
- Preheat your oven at 400℉ (205℃).
- Working with one sheet of puff pastry at a time, cut into 6 equal squares. The more perfect the squares are, the easier it will be to shape the danish. Measure with a ruler if you like.1 box frozen puff pastry (thawed)
- Use a sharp knife to cut two a square border, leaving the top left corner and bottom right corner of dough connected.
- Fold one of the cut slits over to the opposite side. Then fold the other slit over to the opposite side. This should create a nice twisted diamond shape.
- Score the middle area with a fork to prevent it from rising too much.
- Lightly brush the edges with an egg wash. Whisk together the egg with 2 teaspoons of milk or water and use a pastry brush to apply. This helps the edges turn golden brown and glossy once baked.1 large egg + 2 tsp water or milk (for egg wash)
- Bake on the middle rack of the oven for 20-25 minutes, until evenly puffed with golden brown edges.
Make The Fruit Filling
- Purée about 1 cup of blueberry pie filling using an immersion blender – you should get a a thick, syrupy sauce. Add fresh blueberries and mix until they’re all coated with the sauce.1 cup blueberry pie filling, 454g (1 lb) fresh blueberries
Assemble The Fruit Danish
- Press down the middle of the baked pastry to create a well for your fillings. Place about 1-2 tablespoons of pastry cream and then top with our blueberry filling. Optional step is to drizzle with icing. (See Notes)
Notes
On Puff Pastry. Keep your puff pastry cold. If the dough does start sticking and melting, place it back in the fridge or freezer for about 10 minutes to allow the butter int he dough to firm back up.
To make the icing. Whisk together 1/4 cup powdered sugar/icing sugar and 1/2 teaspoon of water, milk or lemon juice.
Make Ahead. Pastry cream can be made ahead and stays good for up to 5 days in the fridge. After that, it may start to weep. They become lumpy once refrigerated. Before using, take it out from the fridge for about 30 mins then whisk it until it becomes smooth again.
Storing. These Danish pastries are to be served fresh because that’s when the pastry is extra flaky and crispy. Store the Danish at room temperature in an airtight container for up to 2 days. The puff pastry loses a lot of the crispness when stored in the fridge.
Reheating. If you have a toaster oven, warm them back up to revive some of the flakiness. You could also bake on a sheet tray for about 3 minutes in a 300F oven.
Servings: 8 danish
