Prune Danish

Prune Danish pastries are an old-school bakery classic that deserve a comeback. Each square starts with buttery laminated dough wrapped around a spoonful of thick prune filling, then gets a shiny corn syrup glaze in the final minutes of baking.

The folding technique matters here. You’re bringing two opposite corners of each square to overlap about an inch in the center. This creates that signature open-ended shape where the dark prune filling peeks through. Don’t seal them tight or the pastry won’t puff properly during the rise.

One thing to watch: the oven starts hot and then drops. You place these in at 400°F (205°C) and immediately lower to 350°F (175°C). That initial blast of heat kicks off the puff in the laminated layers before the lower temperature bakes them through gently. Skip that step and you’ll end up with flat, dense pastries.

Chef Tips

• Let the shaped pastries rise until truly doubled, about 30 minutes. Under-proofed Danish won’t have that light, airy interior.
• Brush the egg wash on gently so you don’t compress the risen dough.
• The corn syrup glaze goes on near the end. Warm it just enough to make it brushable. This gives the finished pastries that bakery-window shine.

Variations

• Swap prune filling for cherry pie filling, apple pie filling, or apricot preserves.
• Drizzle cooled pastries with a simple powdered sugar glaze for extra sweetness.
• Add a sprinkle of sliced almonds before baking for crunch and a nutty flavor.