Apricot Or Peach Danish
Delicious apricot or peach Danish features flaky pastry filled with fruit jam, baked to perfection, and finished with a sweet powdered sugar glaze, ideal for breakfast or dessert.
Ingredients
Instructions
- Blend butter, sour cream, flour, and salt; chill for 1 hour or overnight.
- Divide the dough into 2 parts; roll out each into a rectangle about 12 x 6 inches.
- Spread about 1/2 cup jam lengthwise on each rectangle, leaving an inch of space at the edges.
- Fold each rectangle in half lengthwise and seal the edges.
- Place the folded dough on a cookie sheet and bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 20 minutes.
- Remove from oven and cool; drizzle with powdered sugar glaze.
- Cut into 1-inch strips to serve.
Tips & Substitutions
For a flakier pastry, ensure your butter is cold when mixing with the other ingredients. You can substitute the apricot or peach jam with any other fruit preserves, like raspberry or blueberry, for a different flavor. If you prefer a sweeter glaze, mix powdered sugar with a splash of vanilla extract and milk for a richer taste.
Serving Suggestions
Serve these delicious Danish warm, drizzled with the powdered sugar glaze, as a delightful breakfast treat or an afternoon snack. They pair beautifully with coffee or tea and can be complemented by a side of fresh fruit or yogurt. For a festive touch, serve alongside slices of the Pecan Upside-Down Cake.
Storage & Reheating
Store any leftover Danish in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes to restore their crispiness without drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Or Peach Danish contains roughly 511 calories, with 7g protein, 50g carbohydrates, and 31g fat. It is a good source of iron (16% of the Daily Value) and protein (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the Danish before baking?
Yes, you can freeze the unbaked Danish. After sealing the edges, wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. When ready to bake, thaw them in the refrigerator overnight and bake as directed.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt or a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar or lemon juice). This will provide similar tanginess and moisture to the dough.
How can I make the glaze thicker?
To achieve a thicker glaze for your Danish, simply increase the amount of powdered sugar in your mixture. Start with 1 cup of powdered sugar and add a few teaspoons of milk or water until you reach the desired consistency. A thicker glaze will sit nicely on top without running off.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).