Seasonal fruit Danish

Seasonal fruit Danish

The Tivoli Road Baker
Bonnie Savage and Alan Benson

We make both savoury and fruit Danish at Tivoli Road – the pastry base can be a platform for so many different things! For our fruit Danish, we use berries, figs and stone fruit in summer, and poached rhubarb and poached pears in winter. Some berries hold up better in baking than others – for example, we might bake the Danish with strawberries, and then add fresh blueberries or raspberries after baking.


Quantity Ingredient
1 quantity Croissant pastry
1/2 quantity see method for ingredients
seasonal fruit (see bakery notes)
1 egg
50g full-cream (whole) milk
pinch salt
2 tablespoons apricot or strawberry jam, for glazing
1/2 cup nuts, roughly chopped
icing (confectioners') sugar, to finish (if desired)


  1. On a lightly floured surface, roll your rested pastry out into a rectangle roughly 20 × 55 cm (8 × 22 in) and about 8 mm (¼ in) thick, with the long edge towards you.
  2. Trim all the edges to create a neat rectangle, then mark notches along the edges of the pastry 9 cm (3½ in) apart. You will use these as a guide for cutting your pastry squares.
  3. Working from left to right, use a ruler to align the first top and bottom notch and cut a straight line vertically with a sharp knife. Continue working your way along the notches until you have 6 long rectangles. Cut each of these in half so you are left with 12 squares of pastry, roughly 9 × 9 cm (3½ in).
  4. Lay the Danish out on two trays lined with baking paper, leaving space between each one to allow for the eventual rise. Loosely cover your trays with plastic wrap and refrigerate for 30 minutes, to rest.
  5. The style of presentation can vary according to your tastes, and depending on the size of the fruit. Use hulled strawberries whole, or cut in half if large. Stone fruit can be pitted and halved, or sliced and fanned out over the pastry. As a general guide, we use 2–3 strawberries or half a stone fruit per Danish.
  6. Spoon roughly 2 teaspoons of pastry cream into the middle of each pastry square, leaving a 2 cm (¾ in) border, and place the fruit on top. Press the fruit gently into the pastry cream to hold it in place.
  7. Lightly cover the trays with plastic wrap and leave them in a warm place (ideally 22–26°C/72–79°F) to rise. At the bakery we have the luxury of a prover/ retarder that provides the ideal conditions for proving pastries, but when I’m at home I gauge the weather and adjust my method accordingly. On a cool day, you can use your oven as a proving box by placing a roasting pan filled with boiling water at the bottom and leaving it for about 5 minutes, to create steam. Once the oven is slightly warm, place the trays of pastries (still lightly covered in plastic wrap) in to prove. On a warm day you can just leave them lightly covered on a bench to prove.
  8. Leave the Danish until they have risen by half – the time will vary depending on the temperature and humidity of the day, but this should take around 1–2 hours. You should be able to see the layers in the pastry, and you can test to see if it’s ready by lightly pressing into the dough. If your finger leaves a dent in the pastry, it’s ready; if the dough springs back it needs some more time proving.
  9. Preheat the oven to 190°C (370°F). (If you’ve used the oven to prove your Danish, make sure you remove them and the tray of water before you turn the oven on!)
  10. Make an egg wash by lightly beating together the egg, milk and salt. Take your first tray and lightly brush the border of each pastry with egg wash. Refrigerate the other tray until ready to bake. Place the tray on the middle shelf of the heated oven, and reduce the temperature to 170°C (340°F). Bake for 10 minutes, then check your Danish and turn the tray, if needed, and bake for a further 4–5 minutes, until they are golden and flaky.
  11. Remove the first tray from the oven, return the temperature to 190°C (370°F) and repeat with the second tray. (You may find you can bake two trays at once if you have a good fan-forced oven).
  12. While the second tray is baking, warm the jam in a small saucepan over a low heat, and thin with a little water if necessary, to make a glaze. Before serving, brush the fruit with the glaze and leave to cool slightly. Finish each pastry with extra fresh berries, toasted nuts and icing sugar, as desired.

Bakery notes

  • Judge the quantities depending on the fruit you are using. For example, you may need half a large plum per Danish, or several slices of smaller plums. Feel free to change up the finishing touches, too. Hazelnuts pair beautifully with quince, and pistachios with berries. You are limited only by your tastes and imagination.
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