• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Breakfast recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    4-ingredient apricot danish pastry

    Jump to Recipe

    You know those apricot pastries you get in coffee shops, crispy on the outside, juicy in the middle and boasting a gorgeously smooth custard? Well, these are just like them, except they're better, cheaper and you can make them at home!

    Overhead shot of apricot pastries ready to enjoy

    These apricot pastries are SO GOOD and, what's more, they only need four ingredients - you can make them in under 30 minutes. Breakfast, anyone?

    Here's how to make these delicious apricot pastries.

    Ingredients for these delicious apricot custard Danish pastries

    Ingredients

    • 350 g ready rolled croissant dough (1 tin)
    • 400 g custard (1 tin)
    • 240 g apricot halves (1 tin, drained)
    • 1 medium free range egg
    • icing sugar (powdered sugar) (optional)

    Equipment

    Instructions

    Preheat the oven to 200C/390F (180C/355F fan). Divide the dough into six triangles.

    Triangles of ready-rolled croissant dough

    Place a dessert spoon of custard into the middle of a triangle.

    Add a spoonful of custard to the croissant dough triangle

    Put an apricot half on top, cut side down.

    Custard topped with half an apricot

    Fold the sharper points up to meet each other and pinch.

    Folding together to make apricot pastries

    Fold the last point up and press together.

    Preparing the apricot pastries ready for baking

    Repeat for every triangle.

    Six apricot pastries ready to bake

    Place on a greaseproof paper lined tray. Brush with the egg.

    Brush your apricot pastries with egg

    Bake for approx 12 minutes until golden brown.

    Baking apricot pastries until golden brown
    Allow your apricot custard Danish pastries to cool

    Allow to cool.

    If you like them a little sweeter, sprinkle with powdered sugar.

    Apricot pastries sprinkled with powdered sugar

    Enjoy!

    Close up of apricot pastries ready to eat

    Here's the recipe for these apricot pastries again in a printable format.

    Print Recipe
    5 from 2 votes

    4-Ingredient Apricot Danish Pastry Recipe

    Crispy on the outside and juicy in the middle. These apricot custard Danish pastries are easy are SO GOOD.
    Prep Time15 minutes mins
    Cook Time12 minutes mins
    Total Time27 minutes mins
    Course: Breakfast
    Cuisine: Danish
    Diet: Vegetarian
    Servings: 6 danish pastries
    Author: Emily Leary

    Ingredients

    • 350 g ready rolled croissant dough (1 tin)
    • 400 g custard (1 tin)
    • 240 g apricot halves (1 tin, drained)
    • 1 medium free range egg
    • icing sugar (powdered sugar) (optional)

    Instructions

    • Preheat the oven to 200C/390F (180C/355F fan). Divide the dough into six triangles.
    • Place a dessert spoon of custard into the middle of a triangle.
    • Put an apricot half on top, cut side down.
    • Fold the sharper points up to meet each other and pinch. Fold the last point up and press together. Repeat for every triangle.
    • Place on a greaseproof paper lined tray and brush with the egg.
    • Bake for approx 12 minutes until golden brown. Allow to cool.
    • If you like them a little sweeter, sprinkle with powdered sugar.

    Video

    Nutrition

    Calories: 432kcal | Carbohydrates: 43g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 212mg | Potassium: 287mg | Fiber: 2g | Sugar: 7g | Vitamin A: 932IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    What's your favourite type of pastry to enjoy at breakfast? Is this a new favourite?

    For another delicious morning treat, try these granola waffles with coconut fried apples.

    Pin this apricot custard danish pastry recipe for later

    Overhead shot of a apricot custard danish pastry on a black plate. At the top left hand side there's some whitec text describing the image for Pinterest.
    Overhead shot of the four ingredient apricot Danish on a black plate with a fork on the side.
    Overhead shot of a four ingredient apricot danish on a black plate with a fork on the side. The plate is sitting on a grey table with some additional ingredients required to make the danish on the side.
    Three process images of making the four ingredient apricot danish with text at the top of the image describing it for Pinterest.
    Close up overhead shot of a finished apricot danish on a grey table. At the bottom of the image there's some white text on a red background describing the image for Pinterest.
    Overhead shot of a finished four ingredient apricot danish on a black plate. At the top of the image there's some text describing the image for Pinterest.

    More breakfast recipes to try

    Sweet Breakfast Omelette Recipe
    Fluffy, light and delicious. Think soufflé, but made in a pan with a host of breakfast toppings.
    Get the recipe
    Breakfast Froyo Recipe
    Want to know how to make breakfast froyo? This is an extra special plain yogurt, churned as it freezes to produce a gorgeous froyo (frozen yogurt), served in generous scoops, topped with a scattering a fresh fruits.
    Get the recipe
    Breakfast Froyo Recipe
    Cherry Chocolate Chia Pudding Recipe
    A delicious cherry chocolate chia pudding, made with chocolate and yogurt combined with swirls of Morello cherry conserve, topped off with a crisp wafer.
    Get the recipe
    Fruity Breakfast Muffins for Kids Recipe
    Yogurty, oaty breakfast muffins, enriched with mixed spice, fruit and nuts, topped with summer fruits and baked to perfection.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Apricot oat slice recipe
    Creamy mushroom pappardelle »

    Reader Interactions

    Comments

      5 from 2 votes

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Heather says

      November 23, 2021 at 7:22 am

      Where do you get the ready pastry?

      Reply
      • Emily Leary says

        November 25, 2021 at 1:20 pm

        You should be able to find it in the chilled aisle at the supermarket. Usually near the cheese.

        Reply
    2. Araceli says

      July 27, 2018 at 4:07 am

      And what was the egg for? There was no instruction for the egg

      Reply
      • Emily Leary says

        August 03, 2018 at 8:54 am

        Apols - I've made it clearer. It is to brush the pastries before baking as in the pic x

        Reply
    3. Jacqui Odell says

      February 02, 2018 at 2:51 am

      Oh man this looks amazing!! I am all about my sweets!!

      Reply
      • Emily Leary says

        February 02, 2018 at 9:07 am

        Thank you! I really like them.

        Reply
    4. Elizabeth O says

      February 01, 2018 at 12:50 pm

      5 stars
      Woah these look INCREDIBLE and really easy to make! My stomach is rumbling just looking at your gorgeous photography. Saving this recipe for sure!

      Reply
      • Emily Leary says

        February 03, 2018 at 10:31 pm

        Aw thank you so much! Really appreciate your kind words.

        Reply
    5. Jocelyn @ Hip Mama's Place says

      February 01, 2018 at 7:42 am

      These pastries are awesome. I just love how delicious they look. I can't wait to try the recipe, it's the perfect sweet treat during those lazy afternoons while you sip your favorite cup of tea!

      Reply
      • Emily Leary says

        February 01, 2018 at 10:49 am

        Oh yes, a nice cup of tea is crucial for me to really be in heaven when I'm eating something like this.

        Reply
    6. Candice says

      February 01, 2018 at 4:02 am

      Yummy! I love recipes that use canned crescent rolls. Easy, fast, cheap, and delicious! Thanks for sharing!

      Reply
      • Emily Leary says

        February 01, 2018 at 10:50 am

        I agree, they're a really good middle ground between super tasty and super speedy.

        Reply
    7. Emily Fata, www.EmulatingEmily.com says

      February 01, 2018 at 12:06 am

      Oh my gosh, these actually look BEAUTIFUL! I can't wait to take a stab at making them myself!

      Reply
      • Emily Leary says

        February 01, 2018 at 10:54 am

        You'll be glad you did, they're as easy as they are delicious!

        Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.