Fruit Danish Pastries with Custard

 

Yield

8–10 pastries
⏱ Time: ~3 hours (faster with store-bought puff pastry)

 Ingredients

Option 1 (Recommended – Easier)

• 1 sheet puff pastry (store-bought, thawed) 

Option 2 (From Scratch – Advanced)

• Use croissant/danish dough (laminated dough) 

Vanilla Custard (Crème Pâtissière)

• 500 ml milk 
• 4 egg yolks 
• 100 g sugar 
• 40 g cornstarch 
• 1 tsp vanilla extract (or 1 vanilla bean) 
• 30 g butter 

Topping

• Fresh fruit (strawberries, blueberries, raspberries, kiwi, peach) 
• Optional: apricot jam (for glaze) 

 Method

1. Make the Custard

• Heat milk with vanilla until just steaming. 
• In a bowl, whisk egg yolks + sugar until pale. 
• Add cornstarch and mix smooth. 
• Slowly pour hot milk into the mixture (whisking). 
• Return to heat and cook until thick. 
• Remove from heat, add butter. 
• Cover with plastic touching the surface → chill completely. 

2. Prepare the Pastry

• Roll puff pastry slightly thinner. 
• Cut into squares (about 10 x 10 cm). 
• Score a smaller square inside (don’t cut through). 
• Dock the center with a fork. 

3. Assemble

• Spoon custard into the center. 
• Fold edges slightly or leave flat. 
• Add fruit on top (or after baking for delicate fruits). 

4. Bake

• Bake at 190°C (375°F) for 15–20 minutes 
• Until golden and puffed 

5. Finish

• Warm apricot jam + a little water 
• Brush over fruit for shine ✨ 

  Tips

• Keep pastry cold at all times → better rise 
• Don’t overfill (custard expands slightly) 
• Add soft fruits (berries) after baking for best look 

Variations

• Apple + cinnamon 
• Peach + almond cream 
• Mixed berries + lemon zest 

Final Result

• Crispy, buttery layers 
• Smooth vanilla custard 
• Fresh, vibrant fruit topping