I love making most things from scratch. I like baking and it gives me a lot of satisfaction to look at a loaf of bread or a fancy cake and know I started with just ingredients and made something delicious and beautiful. But, sometimes I’m all about shortcuts. Lasagna? You will not catch me making one from scratch. The frozen ones are easy and delicious. Pastry crust I CAN make but half the time I’m reaching for premade.
That’s why I called these easy nectarine danishes. The pastry part is premade, and making the filling is super simple. The whole thing takes about an hour including the time to defrost the pastry dough. These are great for both bakers who love making from scratch and someone who might not be ready to tackle pastry crust beyond from a box.
You could easily swap out peaches and this would more or less taste identical. However, I personally just love nectarines more than peaches. I also think this would be great with most berries, and maybe apples too.
- Mascarpone – I love using mascarpone, it’s so rich and creamy. If you can’t find it you could sub cream cheese but the flavor will be slightly different.
- Nectarines – Peaches superior sibling. I said what I said.
- Cinnamon + Cardamom – Cardamom goes so nicely with cinnamon, but it adds a lot of depth with a similar flavor profile.
- 1 sheet Puff Pastry thawed from frozen
- 2 med Nectarines sliced
- 113 g Mascarpone 4oz, room temperature
- ½ tsp Vanilla
- ¼ tsp Cinnamon
- ¼ tsp Cardamom
- 2 tbsp Powdered sugar
- 1 large Egg
- 1 tbsp Water
- ½ cup Powdered sugar
- 2 tbsp Milk
- Bring sheet of frozen pastry out of freezer to come to room temperature. Follow instructions on the box but should take about 30 min.
- If not already done, slice nectarine into thin slices about ¼-⅛" wide
- Mix together softened mascarpone, 2 tbsp powdered sugar, vanilla, cinnamon and cardamom
- Whisk together egg and water in a small bowl for egg wash.
- When pastry is thawed, unfold and cut into 6 pieces
- Spoon about 1 tbsp of the spiced mascarpone mix into the center of each piece of pastry. Spread out leaving about a ½" border.
- Layer 4-6 pieces of nectarine over the mascarpone.
- Brush the edges of each danish with the egg wash.
- Bake on the center rack for about 20 minutes, edges of the danish will be golden brown.
- Transfer to a wire rack and let cool.
- While danishes are cooling, whisk together milk and powdered sugar for glaze.
- Drizzle over danishes while warm, enjoy!