Plum Danish

Plum Danish

B.I.Y. Bake It Yourself

When I was a teenager, I had a job in a bakery as a washer upper. I’d get in at 4.30 am and go to a hot, noisy kitchen full of people who had already been up for hours and start washing up after them. Plum Danish always remind me of those days and the fun I used to have as a goofy but hopefully hard-working employee of the man who first showed me that baking could be brilliant. Cheers, David Anstee, wherever you are!


Quantity Ingredient
1 quantity see method for ingredients, Danish pastry component only
4 ripe plums, halved and stones removed
plain flour, to dust
200g marzipan, (see note)
1 egg, lightly beaten
100g apricot jam
100g icing sugar
1 tablespoon lemon juice

Tool kit

Quantity Ingredient
stand mixer fitted with dough hook, (for the dough; optional)
dough scraper, (for the dough; optional)
tape measure, (for the dough)
rolling pin
2 baking sheets or trays
wire cooling rack
piping bag


  1. Make the Danish pastry dough. Chill the dough in the fridge for at least 8 hours (or up to 24 hours).
  2. Cut each plum into eighths, lengthways.
  3. Roll out the chilled dough on a floured work surface to 60 x 30 cm and cut it into 8 squares of 15 cm (you may need to rest the dough halfway through for 10 minutes to allow you to roll it out far enough).
  4. Roll out the marzipan to a 16 cm square and cut it into 8 strips. To assemble the Danish, lay a marzipan strip diagonally on a dough square and add 4 plum pieces.
  5. Using a little dab of water, stick the 2 opposite corners over the filling to form the Danish shape. Place on 2 baking sheets or trays lined with baking parchment, leaving enough room between them for the pastries to rise.
  6. Cover each tray with a plastic bag – it should not touch the pastries but form a tent over them – and leave to rise for 1½ hours, until doubled in size.
  7. Preheat the oven to 220°C. Liberally brush the Danish pastries with beaten egg and bake for 15–20 minutes.
  8. Meanwhile, put the jam into a saucepan with 1 tablespoon of water and heat up over a low heat.
  9. When the pastries are cooked, take out of the oven and set on a cooling rack. Paint the hot jam on to the pastries.
  10. While these are cooling, make the icing by beating the icing sugar and the lemon juice together. Once smooth, transfer to a piping bag and pipe on to the cooled pastries.


  • This recipe has a level 3 (advanced) difficulty.


  • To make the marzipan, put 125 g ground almonds and 125 g icing sugar in a food processor and mix thoroughly. Add 1 large egg white (or 2 tablespoons Two Chicks liquid egg white), and 1/2 teaspoon almond extract and mix well until all the ingredients come together. When the marzipan has formed, wrap in cling film to prevent it drying out.


  • This recipe should set you in good stead for experimenting. The simple folded shape is a classic, and gives you room to stuff it with anything you fancy. As well as plums, I like to make these with a simple custard and some peach halves. Apples and pears also go well, as do raspberries and blueberries. Or fill them with sultanas, nuts and honey spiced with nutmeg and cinnamon. Or use slices of rhubarb with slivers of ginger in syrup, for which you can also use some of the ginger syrup to make the icing, instead of lemon juice.
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