Nectarine Danish Pastries

Paul Hollywood's deliciously sticky nectarine filled knots of Danish pastry make an irresistible treat for breakfast, afternoon tea - in fact any time!
By Paul Hollywood
Nectarine Danish Pastries
  • Rating:
  • Serves: Makes 15 pastries
  • Cook Time: 25 minutes
  • Prep Time: 3.5 hours 30 minutes including rising time
  • Effort: hard



  • 310 g strong bread flour
  • 6 g salt
  • 40 g sugar
  • 20 g yeast, dissolved in 30ml lukewarm water
  • 170 ml water
  • 250 g butter
  • 1 egg, beaten

For the filling:

  • 10 nectarines
  • 30 g butter
  • 50 g brown sugar


1. Place the flour, salt, sugar and dissolved yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the water until the mixture forms a pliable dough. Place the dough on a floured surface and knead well until it feels elastic. Return the dough to the bowl and leave in the fridge for 1 hour.

2. Return the chilled dough to the floured work surface and roll it into a rectangular shape 60x30cm. Now flatten the refrigerated butter into a rectangle about 1cm thick and lay it over 2\3rd of the dough, bringing the uncovered 1\3rd of the dough into the centre. Repeat the process with the covered 1\3rd of the dough, so that now your dough is in 3 layers. Return the dough to the fridge to chill for a further hour.

3. Roll out the pastry into a rectangle about 10mm thick, and then cut the rectangle into 10mm strips. Roll each strip into a knot and place on a lightly greased baking sheet to rise for 1 hour in a warm place. Whilst the Danish is rising cut the nectarines into small pieces and place in a saucepan along with the butter and sugar, leave to thicken for about 10 minutes and then leave to cool.

4. Set the oven to 200°C/gas 6. Brush the Danish pastries with the beaten egg and in the middle of each knot place a spoonful of the nectarine mixture. Bake for 15 minutes and brush with warmed apricot jam as soon as they come from the oven. Cool on a wire rack.

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