Apricot-Cheese Danish

Prep Time 15 min
Cook Time 20 Min
Servings 12
Difficulty Easy


  • No-Stick Cooking Spray
  • 3 ounces cream cheese, softened
  • 5 tablespoons Sugar divided
  • 1 tablespoon Ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 (17.3 oz.) package frozen puff pastry sheets, thawed according to package instructions
  • 3 tablespoons butter, melted
  • 1/4 cup Smucker's® Apricot Preserves
  • 1/4 cup coarsely chopped walnuts
  • 3/4 cup Powdered sugar
  • 2 to 4 teaspoons Milk


  • Step 1

    HEAT oven to 400°F. Coat 2 baking sheets with no-stick cooking spray.

  • Step 2

    STIR cream cheese and 1 tablespoon sugar in small bowl until blended.

  • Step 3

    MIX remaining 4 tablespoons sugar and cinnamon in small bowl.

  • Step 4

    SPRINKLE flour on work surface. Unfold 1 pastry sheet on top of flour. Roll into a 12-inch square. Brush with half the butter. Sprinkle with half of cinnamon-sugar mixture. Cut the pastry sheet into 6 equal strips. Repeat with remaining pastry sheet, butter and cinnamon-sugar.

  • Step 5

    LIFT 1 pastry strip and twist ends in opposite directions until completely twisted. Hold one end of strip on baking sheet, loosely coiling the dough around that center point to create a spiral shape, about 4 inches in diameter. Tuck outside end of spiral under the bottom of the pastry, pressing gently to seal. Repeat with the remaining pastry strips to shape a total of 12 pastries, six on each baking sheet.

  • Step 6

    SPOON 1 teaspoon cream cheese mixture onto center of each pastry. Top with 1 teaspoon preserves and 1 teaspoon walnuts.

  • Step 7

    BAKE 15 to 20 minutes or until golden brown. Cool on baking sheet 5 minutes.

  • Step 8

    PLACE powdered sugar in small bowl. Whisk in milk, 1 teaspoon at a time, until desired drizzling consistency. Drizzle over pastries.