Our puff pastry is incredibly versatile for danishes. Once you know how to fold a danish, the fillings are endless. Here we have two options to start you off.


For Raspberry Apricot Danishes:
1/2 package Millefoglie
1 can apricots, halved
1 jar raspberry jam
powdered sugar
For Ham and Cheese Danishes:
1/2 package Millefoglie
4 slices cooked ham
4 slices Gruyere, Swiss, or cheese of choice


  • Allow the Puff Pastry to thaw at room temperature for 3 hours until it yields when poked, but is still cold.
  • You can also defrost in the microwave on the defrost setting for 5 minutes.
  • Preheat oven to 200°C.

For the Ham and Cheese Danishes (makes 4):

  • Cut ham and cheese into long, thin strips.
  • Unroll one sheet of Puff Pastry and cut into four, equal squares.
  • Lay strips of ham into the center of each square, diagonally, dividing the ham between the four squares. Repeat with cheese on top.
  • Take the first square. Fold a free corner so that it wraps around the ham and cheese, the point laying over the center of the filling.
  • Fold the opposite corner the same.
  • Use water liberally to wet the bottom corner and press down on the top corner lightly to secure.
  • Place on a baking sheet lined with parchment paper.
  • Repeat the above step for the remaining three squares.
  • Bake in oven for 20-25 minutes, or until golden brown.

For the Raspberry Apricot Danishes (makes 9):

  • Drain the apricots and cut each half in half, until you have nine quarters of apricots.
  • Unroll one sheet of Puff Pastry and cut into nine, equal squares.
  • Take the first square. Using a sharp knife, cut ¼ inch into the border of the square, the cut only meeting in two corners opposite each other.
  • Gently fold one corner flap to hug the cut line on the opposite side.
  • Take the opposite corner and fold it over the border you just made, so it hugs the outside line of the opposite side.
  • Use water liberally to seal the folds.
  • Place on a baking sheet lined with parchment paper.
  • Repeat the above step with remaining squares.
  • Drop a tsp dollop of raspberry jam in each cavity. Place a quarter of apricot on top of each raspberry jam dollop.
  • Bake in oven for 15-20 minutes, or until golden brown.
  • Dust powdered sugar over your baked danishes and enjoy!