These Pastries Make Me Look Like the Pastry Chef I Am Not

I learned to make Danish pastries last year in a how-to activity at the vacation resort where my husband and I were staying. For me, it took off from there. 

Today, I decided to make some Danish using some of the passion fruit curd I’d just made for the filling. I had some puff pastry sheets in the freezer, so I knew it wouldn’t take much time or effort to turn out several of these favorites. 

One of the many things I love about these pastries is that, no matter how unattractive they might look going into the oven (due to allowing my “technique” to get sloppy), they always come out making me look like the pastry chef I definitely am not. 

Their golden brown, puffy, flaky, turbinado sugar-sprinkled, crisscrossed tops bake up to hide any imperfections I created in the process. Their insides ooze with a thick, fruity lava that so perfectly complements their buttery-rich, lightly crispy outsides…it all just sends me over the edge. 

In the past, some of the fillings I’ve made for these Danish include tart cherry, almond crème, and winter pear. I just can’t make them too often…or I’ll end up looking like one!