All the flavors of fall are wrapped in this Easy Danish Recipe. The pear and cranberry filling is braided into puff pastry and baked until flakey and golden brown. Prepare it the night before then, pop it in the oven to give any weekend breakfast a holiday feel. Hi, I’m Sandy from Everyday Southwest. I so happy that Anjanette asked me to guest post on Momma Young at Home to share my fast and easy danish recipe with you. I don’t know about you, but for some reason when I think about weekend breakfasts, I get this image in my head of the perfect mom (Carol Brady) standing in the kitchen with high heels, a string of pearls (Mrs Cleaver) and a tray of warm baked goodies all ready to eat when the family comes down the stairs (Cops and Robbersons).
I just don’t know how in the world that image stuck in my head, I don’t know a single real mom like that. Especially me! In fact, my family can usually tell it’s the weekend because there is fruit to put on top of the cereal. I guess I am in as big a rush in the mornings as everyone else and I don’t spend as much time preparing for breakfast as I do for the other meals of the day. But, I have promised myself this year’s holiday breakfasts will be different.
No more frozen waffles or poppin’ fresh biscuits… at least on the actual holiday, anyway. To get ready for the holiday rush, I have been trying out new ideas and recipes to see what works, what I can make ahead of time and what my family loves. That’s how I put together this easy danish recipe with pears and cranberries wrapped in puff pastry. I know Anjanette has a freezer meal recipe as her “go to” recipes when things get busy and this recipe with frozen puff pastry fits right in.
Here are some tips to get this yummy danish on the table fast—
Be sure to thaw the puff pastry over night in the refrigerator, not on the counter. It will be ready for you and it will not be soggy! Make the filling ahead of time. The recipe does have apples and pears that will brown so,make sure you sauté the filling before putting it in the fridge so the pears won’t turn brown. Prepare and cut the puff pastry the night before and put it on the parchment lined baking sheet in the fridge. Be sure to cover it well with plastic wrap!
Before breakfast, remove the filling and pastry from the fridge and bring it to room temperature. The pastry should still be cold but, it should be warm enough to bend into shape. I hope you love this recipe! Be sure to let Anjanette know what you think, you can leave a comment for her hear on this post or follow her on Facebook. If you have any questions, you can always find me at home on Everyday Southwest.