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    Cinnamon & Pecan Danish Pastries

    These easy Danish pastries are the perfect breakfast treat!

    "As far as breakfast treats go, I don’t think you can beat a fresh Danish pastry. But Danish pastry dough is one of those recipes that frequently appears on the Great British Bake Off as a challenge. It contains yeast and is laminated, which means that layers of butter are encased in the dough which is then rolled and folded repeatedly. It is a laborious process that requires a bit of baking experience and a lot of free time."

    But there’s a way to enjoy a fresh Danish without secretly making a dash for the nearest bakery. Simply use pre-rolled, all butter puff pastry and you can enjoy a cheat´s Danish in about half an hour including baking time. They are absolutely delicious and I won’t tell anyone about taking the easy route if you don´t!

    Here´s what you´ll need...

    • 1 packet all butter rolled puff pastry
    • 1 egg, lightly beaten to glaze
    • Icing sugar to dust

    For the filling:

    • 100g pecans
    • 3-4 tbsp dark brown sugar
    • 30g cold unsalted butter, cubed
    • 5-6 tbsp maple syrup
    • 1 tsp ground cinnamon

    For the glaze:

    • 4-5 tbsp icing sugar
    • 1-2 tbsp milk (only use as much as needed)

    Here´s how it´s done... Step 1

    Preheat the oven to 220C (200C fan). Line two large trays with baking paper. Put all the ingredients for the filling in a food processor or food blender. Pulse until the ingredients form a fairly coarse paste. Set aside until needed.


    Step 2

    Unroll the puff pastry and cut into 8 squares. Lay them on the prepared tray and lightly brush them with a little beaten egg. Place a tablespoon of filling at the centre of each square.


    Step 3

    Next fold one edge over the middle and bring the other over to form a little envelope. Brush the pastry with the beaten egg all over.


    Step 4

    Sprinkle with a little granulated sugar and bake for about 12 minutes, turning the tray around about halfway. It is best to bake these in two batches. Remove from the oven and cool on a wire rack. In a small bowl mix the icing sugar with a little milk until you have a thick but pourable glaze. Drizzle the glaze over the (cooled) pastries and sprinkle with a little icing sugar.



    These are best eaten while they’re fresh, though I suspect you won’t have any trouble with that!

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