How To: Make Fresh Fruit Danishes (With Video)

Delicious and only slightly sinful

by Recipe Nomad | Fri, January 05, 2018

Watch the video below!

My kids love anything sweet for breakfast: from cereal, to chocolate croissants, all the way to oatmeal with a drizzle of maple syrup. While those are easy breakfasts to serve up on busier mornings, every now and then I surprise them with their absolute favorite . . . fresh fruit Danishes! These scrumptious pastries are traditionally made with a flakey, Danish dough, blanketed in a cream cheese mixture, and topped with fresh fruit or jam. If you don’t have time to work from scratch though, you can also use store bought puff pastry — which happens to always be my go-to.

Fresh Fruit Danish

For those looking to plan ahead and store away some of these brilliant breakfast pastries, just cover them with plastic wrap and refrigerate, or freeze for up to two months. What I like to do is add the cream cheese mixture to the puff pastry, then bake them. When they’ve cooled off, I wrap each one in parchment paper and place in a freezer safe zipper bag — this way you can take them out one at a time, re-heat by baking until the center is soft and the edges slightly toasted again, then top with whichever fruit you like! They’re even better when warm and served alongside a cup of milk or coffee.

Fresh Fruit Danish


  • 8 oz (225g) cream cheese
  • 4 tbsp (56g) sugar
  • Pinch of salt
  • 2 tbsp (28g) flour
  • 1/2 tsp (2g) vanilla extract
  • 1 sheet of puff pastry, pre-made dough
  • 1 large egg, lightly beaten
  • 2 tbsp (30ml) whole milk
  • Fresh fruit


1. Roll out the pre-made dough into a 12x9 rectangle. Cut the dough into eight even pieces. Use a knife to make a thin border in the pastry and prick the center four to five times with a fork.

2. With a spoon, whisk or electric mixer, beat the cream cheese, flour, salt, sugar and va- nilla together until smooth.

3. Spread the mixture in the center of each puff pastry then place on the non-stick, sprayed pan.

4. Beat the egg with and the milk together, and brush the mixture onto the edges of each pastry. Bake at 400 oF (200 oC) for 14-16 minutes, or until the edges are golden brown.

5. After removing from the oven, dress with whatever toppings you’d like, be it fresh fruit or jam. Sift powdered sugar on top and serve warm! Bon appetite.




8盎司 (225克) 奶油奶酪

4茶匙 (56克) 白糖 一点点盐

2茶匙 (28克) 面粉

1/2茶匙 (2克) 香草精



2茶匙 (30毫升) 全脂牛奶



  1. 将预制的面团擀开,成12x9的长方形。把 面团切成大小平均的8片。用小刀在面团上 划出很窄的四边,然后用叉子在面团中间 扎孔4-5次。

  2. 用勺子,打蛋器或电动搅拌器,将奶油奶 酪,面粉,盐,糖和香草精搅打成奶昔状。

  3. 将奶昔状混合物放在每一个油酥面团中 心,然后放在不粘锅里。

  4. 把鸡蛋和牛奶搅打在一起,然后在每个面 团边上刷上蛋奶液。在400华氏度(200摄 氏度)的温度下,烤14-16分钟,直到边角 变成金黄色为止。

  5. 从烤箱取出,并装饰上你喜爱的任何装饰 物,新鲜水果或果酱都很好。在表面撒上 糖霜,然后趁热上桌,祝你好胃口!

Recipe and story by Hanady Awada (

Translation by Mandarin King (

Photography by Ransom Wingo