Ingredients
- 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
Egg Wash
- 1 large Egg
- 1 tbsp Water
Glaze (optional)
- ½ cup Powdered sugar
- 2 tbsp Milk
Instructions
- 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.
- Preheat oven to 400°F
- When pastry is thawed, unfold and cut into 6 pieces. Score into each pastry a rectangle about ½ inch from the edge, creating a frame.
- Spoon about 1 tbsp of the spiced mascarpone mix into the center of each piece of pastry and spread to the edge of where you scored.
- 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!
Notes
Danishes are best eaten same day.