The best apricot danish

The best kind of afternoon tea treat!

Danishes are some of the best gourmet treats to enjoy in a cafe with a nice cup of tea or coffee. But why go out and buy one when you can bake a delicious version in the comfort of your own home?

This simple recipe makes it super easy to achieve the same delicious outcome. While apricot is used, you can also bake a whole range of different fruity flavours from strawberry to apple if you’re looking for some variety. Organise them on a serving platter and take them to picnics, afternoon teas or lunch get-togethers to please the whole crowd!


  • 2 3/4 cups plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 250g butter, chilled, roughly chopped
  • 3/4 warm cup milk
  • 1 x 7g sachet dry yeast
  • 1/3 cup white sugar
  • 1 egg, lightly beaten
  • 3 x 425g can apricot halves, drained
  • 1 egg white, beaten
  • 2 tablespoons white sugar
  • Icing sugar, to serve


  1. Add flour, salt, cardamom and nutmeg to a food processor. Pulse for 1 to 2 seconds to combine. Add butter. Pulse until butter is chopped up and chunky. Transfer the mixture to a large bowl.
  2. Add milk, yeast and 1 tablespoon of sugar to a jug. Whisk together with a fork until well combined. Place in a warm place for 10 minutes until bubbles form on the surface.
  3. Stir the remaining sugar into the flour mixture. Make a well in the centre. Add yeast mixture and egg. Stir gently until just combined, making sure the butter stays chunky. Cover with plastic wrap. Chill in the refrigerator for 4 hours.
  4. Lightly dust flour over the work surface. Roll the dough out to form a 25cm x 40cm rectangle. Fold the dough into thirds. Turn the pastry 90 degrees. Roll out into a rectangular shape again. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.
  5. For the filling, preheat the oven to 200C. Line 3 baking trays with baking paper. Cut pastry into halves. Roll one-half out so it is about 1/2cm thick. Cut into 10cm squares.
  6. Place the apricot half into the centre of each square. Gently fold two corners of the pastry into the centre of the pastry, covering the apricot. Repeat with remaining pastry and apricots. Place onto baking trays. Brush with egg white and sprinkle with sugar.
  7. Bake for 12 to 15 minutes or until golden. Dust with icing sugar. Serve hot.
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