18 Flaky Puff Pastry Danish Recipes Delicious

Craving something buttery, flaky, and downright irresistible? Puff pastry danishes are the ultimate treat—easy to make yet impressive enough to wow any brunch crowd or satisfy your sweet (or savory!) tooth. Whether you’re a baking newbie or a pastry pro, these 18 delicious recipes will have you reaching for that store-bought puff pastry with excitement. Let’s get rolling—your next favorite danish is waiting!

Cream Cheese Puff Pastry Danish with Berries

These Cream Cheese Puff Pastry Danishes with Berries are buttery, flaky, and bursting with juicy fruit—perfect for a lazy weekend brunch or a sweet afternoon treat.

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup mixed fresh berries (blueberries, raspberries, or sliced strawberries)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle, then cut into 4 equal squares.
3. In a bowl, mix the cream cheese, 2 tbsp granulated sugar, and 1/2 tsp vanilla until smooth.
4. Spoon 1 tbsp of the cream cheese mixture onto the center of each pastry square, leaving a 1-inch border. Top with berries.
5. Fold the corners of each square toward the center, lightly pressing to seal. Brush edges with beaten egg and sprinkle with 1 tbsp coarse sugar.
6. Bake for 18–20 minutes until golden and puffed. Let cool slightly before serving.

The contrast of crisp pastry, creamy filling, and tart berries makes every bite irresistible. For an extra glossy finish, brush the baked danishes with warmed apricot jam.

Tip: If using frozen berries, toss them in 1 tsp cornstarch first to prevent excess juice from leaking.

Apple Cinnamon Puff Pastry Danish

These Apple Cinnamon Puff Pastry Danishes are buttery, flaky, and just sweet enough—like a cozy morning treat without the fuss of homemade dough.

• 1 sheet frozen puff pastry, thawed
• 1 medium apple (Honeycrisp or Granny Smith), peeled and finely diced
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, melted
• 1 egg, beaten (for egg wash)
• 1/4 cup powdered sugar (for glaze)
• 1 tbsp milk (for glaze)

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Filling: In a bowl, toss diced apple with 2 tbsp granulated sugar and 1 tsp cinnamon until coated.
3. Assemble: Roll out puff pastry into a 10×12-inch rectangle. Cut into 6 squares. Spoon apple mixture onto the center of each square, then fold two opposite corners over the filling, pressing lightly to seal. Brush with melted butter.
4. Bake: Brush pastries with beaten egg. Bake for 18–20 minutes until puffed and golden.
5. Glaze: Whisk 1/4 cup powdered sugar and 1 tbsp milk until smooth. Drizzle over warm danishes.

The magic here? The edges crisp up like a croissant, while the apple filling stays tender—no soggy bottoms!

Tip: For extra shine, brush baked danishes with a little extra melted butter before glazing.

Chocolate Hazelnut Puff Pastry Danish

Flaky, buttery puff pastry meets rich chocolate-hazelnut spread in this irresistible breakfast treat—ready in under 30 minutes!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/3 cup chocolate-hazelnut spread (like Nutella)
• 1 large egg, beaten
• 2 tbsp chopped hazelnuts
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and cut into 4 equal rectangles.
2. Spread 1 heaping tablespoon of chocolate-hazelnut spread down the center of each rectangle, leaving a 1-inch border. Fold the long edges inward to partially cover the filling, pinching the ends to seal.
3. Brush the pastry with the beaten egg and sprinkle with chopped hazelnuts. Bake for 18–20 minutes until puffed and golden.
4. Let cool for 5 minutes, then dust with powdered sugar.

The magic here? The pastry stays crisp while the hazelnut spread turns gloriously gooey—like a cross between a croissant and a candy bar.

Tip: For extra flair, drizzle melted chocolate over the warm danishes before dusting with sugar.

Lemon Curd Puff Pastry Danish

These Lemon Curd Puff Pastry Danishes are buttery, flaky, and bursting with bright citrus flavor—perfect for a lazy weekend brunch or a sweet afternoon pick-me-up.

• 1 sheet frozen puff pastry, thawed
• 1/2 cup store-bought or homemade lemon curd
• 1 large egg, beaten
• 1 tbsp granulated sugar
• 1/4 tsp vanilla extract
• 1 tbsp powdered sugar (for dusting)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×10-inch square, then cut into 4 equal smaller squares.
3. Fold the edges of each square inward about 1/4 inch to create a slight border. Use a fork to prick the centers to prevent puffing.
4. In a small bowl, mix the lemon curd with the vanilla extract. Spoon 2 tbsp of the lemon curd into the center of each pastry square.
5. Brush the edges with the beaten egg and sprinkle the granulated sugar evenly over the tops.
6. Bake for 18–20 minutes until the pastry is golden and puffed. Let cool slightly, then dust with powdered sugar.

The contrast of crisp pastry and tangy-sweet lemon curd makes these danishes irresistible—plus, they look bakery-worthy with minimal effort!

Tip: For extra flair, add a few fresh raspberries on top before baking.

Almond Cream Puff Pastry Danish

Buttery puff pastry meets rich almond cream in this flaky, elegant treat—perfect for impressing brunch guests or treating yourself to a cozy morning.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 3 tbsp unsalted butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 6 equal squares, then lightly score a 1/2-inch border around each (don’t cut all the way through).
3. In a bowl, mix almond flour, granulated sugar, softened butter, egg, vanilla extract, and almond extract until smooth. Spoon 1 heaping tbsp of filling into the center of each pastry square, staying inside the scored border.
4. Sprinkle sliced almonds over the filling. Bake for 18–20 minutes until puffed and golden.
5. Cool for 5 minutes, then dust with powdered sugar.

The magic here? The almond cream puffs up like a cloud while the pastry stays shatteringly crisp—a textural dream.

Tip: For extra shine, brush the baked pastries with warmed apricot jam before dusting with sugar.

Raspberry Almond Puff Pastry Danish

These flaky, buttery danishes are studded with tart raspberries and topped with a sweet almond glaze—perfect for a lazy weekend brunch or a fancy coffee break.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup raspberry jam
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 large egg, beaten
• 1/4 cup sliced almonds
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/4 tsp almond extract

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and gently roll it out to a 10×12-inch rectangle.
2. Spread the raspberry jam evenly over the pastry, leaving a 1-inch border. Sprinkle almond flour and granulated sugar over the jam.
3. Fold the edges inward to create a rustic border, then brush the edges with the beaten egg. Scatter sliced almonds over the jam filling.
4. Bake for 20-22 minutes until the pastry is puffed and golden. Let cool for 10 minutes.
5. Whisk together powdered sugar, milk, and almond extract until smooth. Drizzle over the warm danish before serving.

The contrast of crisp pastry, jammy raspberries, and nutty almond glaze makes every bite irresistible. Plus, using store-bought puff pastry keeps it fuss-free!

Tip: For extra flavor, toast the sliced almonds in a dry skillet for 2-3 minutes before sprinkling them on.

Blueberry Cream Cheese Puff Pastry Danish

These flaky, fruity danishes are like little pockets of joy—perfect for a lazy weekend brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×10-inch square. Cut into 4 equal squares.
3. In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth.
4. Spoon 1 tbsp of the cream cheese mixture into the center of each pastry square, then top with 2 tbsp blueberries.
5. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush with the beaten egg and sprinkle with turbinado sugar.
6. Bake for 18–20 minutes until golden and puffed. Let cool slightly before serving.

The contrast of tangy cream cheese, juicy blueberries, and buttery pastry is downright irresistible—especially when it’s still warm from the oven.

Tip: For extra shine, brush the baked danishes with a little warmed apricot jam.

Peach Puff Pastry Danish with Honey Glaze

These Peach Puff Pastry Danishes with honey glaze are buttery, fruity, and just sweet enough—perfect for a lazy weekend brunch or a fancy-ish breakfast in bed.

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 2 medium ripe peaches, thinly sliced
• 2 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp honey
• 1/4 cup powdered sugar
• 1 tbsp milk

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Assemble: Unfold the puff pastry and cut into 4 equal squares. Arrange on the baking sheet. Toss peach slices with 2 tbsp granulated sugar and 1/2 tsp cinnamon. Layer peaches in the center of each pastry square, leaving a 1/2-inch border.
3. Bake: Brush pastry edges with beaten egg. Bake for 18–20 minutes until puffed and golden.
4. Glaze: While warm, drizzle each Danish with 1/2 tbsp honey. Whisk together 1/4 cup powdered sugar and 1 tbsp milk until smooth, then drizzle over the top.

The honey glaze caramelizes slightly on the warm peaches, adding a sticky-sweet contrast to the flaky pastry. Serve immediately—these danishes are best fresh!

Tip: For extra shine, brush baked pastry edges with a little extra honey before adding the glaze.

Pumpkin Spice Puff Pastry Danish

Flaky, buttery puff pastry meets cozy pumpkin spice in this easy Danish that feels fancy but comes together in minutes.

• 1 sheet frozen puff pastry, thawed
• 1/3 cup pumpkin puree
• 2 tbsp cream cheese, softened
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and gently roll seams flat with a rolling pin.
2. In a bowl, mix pumpkin puree, cream cheese, brown sugar, and pumpkin pie spice until smooth. Spread evenly over pastry, leaving a 1-inch border.
3. Fold pastry edges inward to create a rustic crust. Brush edges with beaten egg and sprinkle entire Danish with coarse sugar.
4. Bake for 18–20 minutes until puffed and deep golden. Let cool 5 minutes before slicing.

The magic here? The cream cheese swirl keeps the pumpkin layer luxuriously creamy against the crisp pastry layers. Serve warm with coffee for ultimate hygge vibes.

Tip: For extra flair, drizzle with a simple powdered sugar glaze (1/4 cup powdered sugar + 1 tsp milk) after baking.

Strawberry Rhubarb Puff Pastry Danish

These flaky, fruit-filled danishes are the perfect balance of sweet and tart, with a buttery crunch that makes them irresistible for breakfast or brunch.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup diced fresh strawberries
• 1 cup diced rhubarb
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss together strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract until well combined.
3. Roll out puff pastry into a 10×12-inch rectangle on a lightly floured surface. Cut into 6 equal squares.
4. Spoon about 2 tbsp of the strawberry-rhubarb mixture into the center of each square. Fold two opposite corners over the filling, pressing lightly to seal.
5. Brush the pastry with beaten egg and sprinkle with turbinado sugar.
6. Bake for 18–20 minutes, until golden brown and puffed.

The contrast of the crisp pastry with the jammy fruit filling is pure magic—especially when served warm with a drizzle of honey.

Tip: For extra shine, brush the baked danishes with a little warmed apricot jam.

Caramel Pecan Puff Pastry Danish

Flaky puff pastry meets gooey caramel and crunchy pecans in this irresistible breakfast treat—perfect for impressing guests or treating yourself!

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/4 cup caramel sauce (store-bought or homemade)
• 1/3 cup chopped pecans
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut into 4 equal rectangles. Use a knife to lightly score a 1/2-inch border around each (don’t cut all the way through).
3. Spread 1 tbsp caramel sauce inside each scored border, then sprinkle evenly with chopped pecans.
4. Mix 1 tbsp granulated sugar and 1/2 tsp cinnamon in a small bowl. Brush pastry edges with beaten egg, then sprinkle the cinnamon sugar over the entire surface.
5. Bake for 18–20 minutes until puffed and golden. Drizzle with remaining caramel sauce while warm.

The magic here? The caramel seeps into the pastry as it bakes, creating layers of sticky-sweet goodness in every bite.

Tip: For extra crunch, toast the pecans in a dry skillet for 2–3 minutes before chopping.

Cherry Cheesecake Puff Pastry Danish

These flaky, creamy danishes are like a mini cherry cheesecake wrapped in buttery puff pastry—perfect for a lazy weekend brunch or a sweet afternoon treat.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/3 cup cherry pie filling
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×10-inch square, then cut into 4 equal smaller squares.
3. In a bowl, mix the cream cheese, 2 tbsp granulated sugar, and 1/2 tsp vanilla until smooth.
4. Spoon 1 tbsp of the cream cheese mixture onto the center of each pastry square, then top with 1 heaping tsp of cherry pie filling.
5. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush the pastries with the beaten egg.
6. Bake for 18–20 minutes until puffed and golden. Let cool slightly, then dust with 1 tbsp powdered sugar.

The contrast of tangy cherries, rich cream cheese, and crisp pastry makes these impossible to resist—especially when they’re still warm from the oven.

Tip: For extra shine, brush the baked danishes with a little warmed apricot jam before dusting with sugar.

Vanilla Custard Puff Pastry Danish

Flaky puff pastry meets rich vanilla custard in this dreamy breakfast pastry—just sweet enough to feel indulgent but simple enough for a lazy weekend bake.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)
• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Make the custard: In a saucepan, heat 1 cup whole milk over medium until steaming. In a bowl, whisk together 3 egg yolks, 1/4 cup sugar, 2 tbsp cornstarch, and a pinch of salt until smooth. Slowly pour the hot milk into the egg mixture while whisking, then return everything to the saucepan. Cook, stirring constantly, for 3–4 minutes until thickened. Off heat, stir in 1 tsp vanilla. Cover with plastic wrap directly on the surface and chill for 30 minutes.
2. Prep the pastry: Preheat oven to 400°F. Unfold the puff pastry sheet and cut into 4 rectangles. Score a 1/2-inch border around each (don’t cut all the way through). Prick the centers with a fork, brush borders with beaten egg, and sprinkle with 1 tbsp sugar.
3. Assemble & bake: Divide the custard among the pastry centers, staying inside the borders. Bake for 18–20 minutes until puffed and golden. Cool 5 minutes before serving.

The magic here? That crisp, buttery pastry cradling a silky custard that tastes like pure nostalgia. Serve warm with a dusting of powdered sugar if you’re feeling fancy.

Tip: For extra shine, brush baked pastries with a little warmed apricot jam.

Apricot Almond Puff Pastry Danish

These flaky, buttery danishes are a dreamy weekend treat, with sweet apricot jam and crunchy almonds nestled in every bite.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/3 cup apricot jam
• 1/4 cup sliced almonds
• 1 large egg, beaten
• 1 tbsp granulated sugar
• 1/4 tsp almond extract

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut into 4 equal squares. Place on the prepared sheet.
3. Score a 1/2-inch border around each square with a knife (don’t cut all the way through). Prick the centers with a fork.
4. In a small bowl, mix the apricot jam and almond extract. Spoon 1 tbsp of the mixture into the center of each pastry, spreading slightly.
5. Brush the edges with beaten egg, then sprinkle with sliced almonds and granulated sugar.
6. Bake for 18–20 minutes until puffed and deep golden. Let cool 5 minutes before serving.

The almond extract amplifies the nutty crunch, while the apricot jam keeps the filling just tart enough to balance the buttery pastry.

Tip: For extra shine, warm a spoonful of apricot jam with 1 tsp water and brush over the danishes after baking.

Maple Walnut Puff Pastry Danish

These flaky, buttery danishes are swirled with maple sweetness and crunchy walnuts—perfect for a lazy weekend brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/4 cup pure maple syrup
• 1/4 cup chopped walnuts
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1 egg, beaten (for egg wash)
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 6 equal squares.
3. In a small bowl, mix the maple syrup, chopped walnuts, brown sugar, and cinnamon. Spoon about 1 tbsp of the mixture into the center of each pastry square.
4. Fold two opposite corners of each square toward the center, pressing lightly to seal. Brush the pastries with the beaten egg.
5. Bake for 18–20 minutes, until puffed and golden brown. Let cool slightly, then dust with powdered sugar.

The contrast of crisp pastry, sticky maple filling, and toasty walnuts makes these danishes irresistible—just try stopping at one!

Tip: For extra shine, warm a little extra maple syrup and brush it over the baked danishes before dusting with powdered sugar.

Banana Nutella Puff Pastry Danish

Flaky puff pastry meets gooey Nutella and caramelized bananas in this decadent yet easy-to-make breakfast treat—perfect for lazy weekends or impressing brunch guests.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/4 cup Nutella
• 1 medium banana, thinly sliced
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Unfold the puff pastry and cut it into 4 equal squares. Place them on the baking sheet.
3. Spread 1 tbsp Nutella onto the center of each square, leaving a 1/2-inch border. Arrange banana slices over the Nutella.
4. Sprinkle each Danish with 1/4 tbsp granulated sugar and 1/8 tsp cinnamon. Fold the edges of the pastry inward to create a rustic border.
5. Brush the edges with beaten egg. Bake for 18–20 minutes until puffed and golden.
6. Let cool for 5 minutes, then dust with powdered sugar.

The magic here? The bananas soften into jammy sweetness while the pastry stays shatteringly crisp—no fancy folding required!

Tip: For extra flair, drizzle melted Nutella over the warm Danishes before serving.

Black Forest Puff Pastry Danish

This decadent twist on a classic Danish combines flaky puff pastry with rich chocolate and tart cherries—perfect for impressing brunch guests or treating yourself.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/2 cup cherry pie filling
• 1/4 cup semi-sweet chocolate chips
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Cut into 4 equal squares.
3. In a bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Spread 1 tbsp of the mixture onto the center of each pastry square, leaving a 1-inch border.
4. Top each with 2 tbsp cherry pie filling and 1 tbsp chocolate chips. Fold the corners of each square toward the center, slightly overlapping.
5. Brush the edges with beaten egg. Bake for 18–20 minutes until puffed and golden.
6. Cool for 5 minutes, then dust with powdered sugar.

The contrast of creamy filling, juicy cherries, and melty chocolate against the crisp pastry is downright irresistible. Serve warm for maximum gooeyness!

Tip: For extra shine, brush baked Danishes with warmed apricot jam before dusting with sugar.

Pear Ginger Puff Pastry Danish with Caramel Drizzle

Flaky puff pastry cradles tender spiced pears and a warm ginger kick, all finished with a glossy caramel drizzle—this Danish is a showstopper with minimal effort.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 ripe but firm pears, thinly sliced (about 1/8-inch thick)
• 1/4 cup granulated sugar
• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 egg, beaten (for egg wash)
• 1/4 cup caramel sauce (store-bought or homemade), warmed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry slightly on a floured surface to smooth seams. Cut into 4 equal rectangles, then use a knife to score a 1/2-inch border around each (don’t cut all the way through).
3. Toss pear slices with 1/4 cup granulated sugar, 1 tbsp grated ginger, 1 tsp cinnamon, and 1/4 tsp salt. Arrange overlapping slices inside the scored borders of each pastry.
4. Brush edges with beaten egg. Bake for 20–22 minutes until puffed and golden.
5. Drizzle warm caramel sauce over each Danish just before serving.

The contrast of crisp pastry, juicy ginger-spiced pears, and rich caramel makes every bite irresistible. Perfect with coffee for a lazy weekend brunch!

Tip: For extra shine, brush baked pastry edges with extra caramel.

Conclusion

With 18 irresistible puff pastry Danish recipes, there’s something here for every craving—sweet, savory, or somewhere in between! Whether you’re a baking pro or just starting out, these flaky treats are sure to impress. Give them a try, then let us know which one was your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the pastry joy!