Nut-Free Apricot Danish
Delight in the flaky, golden perfection of this Nut-Free Apricot Danish, a treat that combines simplicity with elegance. Made with store-bought puff pastry and a luscious homemade apricot filling, this recipe is ideal for breakfast, dessert, or a coffee-time indulgence. The soft, sweet apricots are simmered with sugar, infused with zesty lemon juice and vanilla, and blended into a silky purée, creating a rich, nut-free option for those with dietary restrictions. Topped with a delicate powdered sugar glaze, these pastries bake to a crisp, golden perfection in just 20 minutes. With no nuts in sight and a prep time of under 30 minutes, this family-friendly recipe is the perfect blend of convenience and luxury. Serve them warm from the oven or enjoy them at room temperature as a crowd-pleasing treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 200 grams Dried apricots
- 50 grams Sugar
- 120 milliliters Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1 tablespoon Milk
- 1 large Egg
- 50 grams Powdered sugar
- 1 teaspoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan, combine dried apricots, sugar, and water. Bring to a simmer over medium heat.
Simmer for 10 minutes or until apricots are soft and the liquid is slightly thickened.
Remove from heat and stir in lemon juice and vanilla extract.
Transfer to a blender or food processor and blend until smooth. If the mixture is too thick, add a little more water.
Stir cornstarch into the apricot mixture and blend again briefly. Set aside to cool.
On a lightly floured surface, unfold the puff pastry sheet and roll it out slightly to remove creases.
Cut the pastry into 8 equal squares.
Place a tablespoon of apricot filling in the center of each square.
Fold each corner of the square towards the center so the tips meet in the middle, gently pressing to seal.
Beat the egg with milk, then brush each Danish with the egg wash to ensure they turn golden during baking.
Bake in the preheated oven for 15-20 minutes or until the Danishes are puffed and golden brown.
Transfer to a wire rack and let cool completely.
For the glaze, mix powdered sugar and a teaspoon of water in a small bowl until smooth.
Drizzle over cooled Danishes before serving. Enjoy your nut-free apricot Danish!
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 360.2 g | 131% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 189.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 185 mg | 14% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
