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Vanilla Bean Apricot Danish

Lindsay Forbes
Use homemade apricot jam for the best flavor!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Servings 9


  • 1 sheet frozen puff pastry, thawed
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/4 cup Vanilla Bean Apricot Jam, plus more for brushing on top (see recipe notes)
  • 4 ripe apricots, pits removed, thinly sliced
  • 2 tbsp cornstarch
  • 1 large egg + 2 tsp water or milk (for egg wash)


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • For the filling: Whisk cream cheese, sugar, and extracts in a small bowl. Set aside.
  • Toss sliced apricots in cornstarch.
  • Unroll puff pastry. Use a pizza cutter to cut pastry into3rds both length and width-wise (making 9 squares, see recipe notes). Place on baking sheet a few inches apart. Roll up edges slightly to make a dam. Brush edges with egg wash. 
  • Spread about 1 rounded teaspoon of cream cheese mixture into the center of each pastry. Scoop a scant teaspoon of jam on top of cream cheese. Align sliced apricots on top.
  • Bake Danish for about 18-20 minutes.
  • When the Danish comes out of the oven, the middle part maybe domed but it will cave back in after cooling. Brush with more jam to give a shiny finish (and more apricot!)
  • Best served warm!


This is the recipe I used for homemade apricot jam: https://www.thekitchn.com/recipe-apricot-vanilla-bean-jam-222406
You can also use store-bought jam if apricots are not in season! 
Cutting the puff pastry in 9 sections results in pastries that are about 4-5 bites each. I like this cute size for a nibble but you can also cut the pastry into 6 pieces for a more substantial pastry.