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Apricot Cream Cheese Danish Pastries
#Pastries and sweets
Such a tasty breakfast or snack on the go

Apricot Cream Cheese Danish Pastries

Apricot Cream Cheese Danish Pastries is an easy recipe for a sweet breakfast, brunch or snack on the go. Made using puff pastry and jarred apricots, yum.

Apricot Cream Cheese Danish Pastries
Gosh, how I love summer fruits, especially juicy, and sweet apricots. They are perfect as a healthy snack and you can easily turn them into jams, marmalades, desserts or sweet breakfast treats. We already shared our go-to apricot compote recipe on the blog a few weeks back and now we are using that recipe to make a sweet brunch treat: Apricot Cream Cheese Danish Pastries. It is an incredibly easy recipe, using store-bought puff pastry, cream cheese (or ricotta) and jarred apricots.

Recipe for delicious Apricot Danish Pastries

We absolutely adore:

  • light, creamy, not too sweet cream cheese topping
  • slightly tart, yet naturally sweet apricots
  • flaky, perfectly baked buttery puff pastry
  • serve it for breakfast, brunch, dessert, or snack on the go
  • kids and adults love it
  • quick and easy pastry made using store-bought puff pastry
  • an easy recipe made in less than 40 minutes

How to make Apricot Cream Cheese Danish Pastries

Making these Apricot Danish Pastries at home is incredibly quick and easy. The prep will only take about 15 minutes, and this is how we make it:

  1. Make the cream cheese filling. Using a food processor or an immersion blender, combine cream cheese or ricotta, sugar, vanilla, flour, lemon zest, and heavy cream.
  2. Take the puff pastry from the fridge. Always use cold puff pastry.
  3. Sprinkle the dough with sugar and cut it in rectangles.
  4. Prick the dough with a fork and spread the cream cheese filling over the dough.
  5. Add the apricots and place them in the oven to bake.
  6. Serve at room temperature.

Cut the butter puff pastry in half

Sprinkle the puff pastry with sugar

Make six puff pastry rectangles for danish pastries

Prick the puff pastry with fork for danishes

Fill the puff pastry with cream cheese filling

Apricot Danish Pastries before baking

Can you use fresh apricots in this recipe?

Sure, use fresh apricots if they are in season or use a store-bought apricot compote or preserved apricots. It is important to drain and dry the apricots well before using in this recipe.

What kind of puff pastry should you use?

Feel free to use rolled, ready to use puff pastry or frozen puff pastry, that is thawed. If you are using thawed puff pastry, roll the dough to a 30 cm x 40 cm (12-inch x 16-inch) rectangle, that is about 3 mm thick, then use it. It is super important to always work fast when we are baking with puff pastry or place it in the freezer for 5 minutes so that it stays cold. We love using butter puff pastry because it is rich and delicious.

Apricot Cream Cheese Danish Pastries

Apricot Cream Cheese Danish Pastries

How to upgrade the Apricot Danish Pastries

We love these danish pastries without any additional toppings, however, feel free to sprinkle the pies with:

  • chopped pistachios
  • almond flakes
  • icing sugar

How to store these pastries

Store any leftover pastries at room temperature, in a bag, for up to two days.

Try these simple apricot recipes too


Lets get cooking!

  • makes
  • preparation:
  • bake:
  • total time:


  • cream cheese filling

    Make the cream cheese filling. Using a food processor or an immersion blender, mix the cream cheese, sugar, egg yolk, vanilla paste, all-purpose flour, grated lemon zest, and heavy cream. Mix for approximately 2 - 3 minutes or until smooth and creamy. Preheat the oven to 200 °C / 390 °F or if you are using a fan-assisted oven, preheat it to 180 °C / 350 °F.

  • puff pastry

    Always use cold puff pastry, straight from the fridge. Unwrap the rolled butter puff pastry and place it on a sheet of parchment paper. Cut the dough in half horizontally and sprinkle the bottom half of the dough with sugar. Place the upper half over the sprinkled half. Cut in six equal rectangles and transfer them to a baking sheet lined with parchment paper. Using a fork, prick the dough all over, leaving out 1/2 cm or 1/4-inch edge. Gently press the dough down using the fork.

  • add the apricots and bake

    Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges. Place two jarred and drained apricot halves on top of each pastry. Place in the preheated oven on the middle rack. Bake for 15 minutes at  200 °C / 390 °F or if you are using a fan-assisted oven, bake at 180 °C / 350 °F or until the puff pastry is flaky and the filling is creamy and baked. Remove from the oven and sprinkle two tablespoons of sugar all over the pastries. Place back in the oven, on the top rack, and switch the settings to low broil. Bake for 3 - 5 minutes or until the sugar caramelizes. Keep an eye on the pastries when they are on broil.

  • serve

    Remove the baked apricot danish pastries from the oven. Transfer them to a wire rack to cool to room temperature. Serve for breakfast, brunch, snack, or dessert. Keep in a bag, at room temperature, for up to 2 days.


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