Puff Fruit Danish

Puff Fruit Danish

Flaky puff pastry dough squares transform easily into breakfast Danish when topped with a fruit filling and creamy icing.

24 servings (1 serving = 1 pastry)


  • 24 Pennant Puff Pastry Squares (Item #1694)
  • 2 Cups Cherry Pie Filling
  • 1/2 Cup Course Sugar
  • 1 Cup Vanilla Icing


  1. Thaw puff pastry squares, covered with parchment paper, at room temperature for 15-30 minutes.
  2. Brush corners with water and fold to center; press to seal creating light indentations.
  3. Cover and place on parchment lined sheet pans; and brush tops with water.
  4. Sprinkle each with approx. 1 tsp course sugar; place approx. 3/4 oz (#40 scoop) pie filling in center of each.


Convection Oven*¬†¬† 350¬įF¬†¬†¬† 18-23 minutes
Standard Oven¬†¬†¬†¬†¬†¬†¬† 400¬įF¬†¬†¬† 28-33 minutes

*Rotate pans baked in convection oven one-half turn (180¬į) after 9 minutes of baking.


  1. Heat icing in microwave safe bowl for 10 second increments.
  2. Stir until smooth and drizzle tops with icing.