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A close-up photo of a freshly baked Danish pastry filled with apricot custard and topped with dried apricots and confectioners' sugar

Apricot Custard Danish Pastries

A sweet pastry filled with apricot jam and custard, topped with a glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 320
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup unsalted butter softened
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apricot jam
  • 1/2 cup chopped dried apricots
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon almond extract

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Mix flour, yeast, and salt in a bowl until well combined.
  3. Add sugar, milk, and eggs to the bowl, mixing until a dough forms.
  4. Knead the dough for 10 minutes until smooth and elastic.
  5. Rest the dough for 1 hour, or until it has doubled in size.
  6. Roll out the dough to a thickness of 1/4 inch (6 mm).
  7. Spread a layer of custard on one half of the dough, leaving a 1/2 inch (1 cm) border around the edges.
  8. Arrange apricot slices on top of the custard.
  9. Fold the other half of the dough over the filling, pressing the edges to seal.
  10. Brush the tops of the pastries with egg wash.
  11. Bake for 20-25 minutes, or until golden brown.
  12. Cool the pastries on a wire rack for 10 minutes before serving.