Description
These Apricot Custard Danish Pastries combine flaky puff pastry, creamy vanilla custard, and juicy apricot halves into an elegant, golden treat. Perfect for brunch spreads, dessert tables, or teatime, they’re a fruity, bakery-style delight you can make at home.
Ingredients
For the pastries:
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1 sheet puff pastry, thawed
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4-5 canned apricot halves, drained
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1 egg (for egg wash)
For the custard:
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1 cup whole milk
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2 egg yolks
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1/4 cup sugar
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1 tablespoon cornstarch
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1 teaspoon vanilla extract
For the glaze:
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1/2 cup powdered sugar
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1-2 teaspoons milk
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1/4 teaspoon vanilla extract
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until thickened (5–7 minutes). Stir in vanilla. Let cool.
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Roll out puff pastry and cut into 4×4-inch squares. Fold the edges slightly inward to form a border.
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Spoon cooled custard into the center of each pastry. Press an apricot half (cut side down) into the custard.
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Brush the pastry edges with beaten egg.
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Bake for 16–18 minutes or until puffed and golden brown. Let cool slightly.
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Whisk glaze ingredients until smooth. Drizzle over the cooled pastries before serving.
Notes
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Use fresh or frozen apricots (thawed) as a variation.
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Custard can be made ahead and chilled.
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Best enjoyed the day they’re made for optimal flakiness.
