Fruit Danish Packets

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Fruit Danish Packets
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Fruit Danish Packets

Added by: on Dec 15th, 2010
You can fill these little packets with cooked-down fruit, or preserves and almond cream, or cream cheese filling. This recipe uses the same blueberry mixture used as filling for the blueberry turnovers.
Prep Time:
15 min
Cook Time:
1 h 30 min
Ready In:
1 h 45 min



Original Recipe Yield: 8 servings (8 fruit danish packets)


  • 1 cup blueberries
  • 1/2 cup water
  • 2 teaspoons sugar (or more as needed)
  • 645 grams dough (croissant dough)
  • 1/3 cup almond cream (or cream cheese tart filling)
  • Egg wash
Nutrition Facts
Fruit Danish Packets

Servings Per Recipe: 8

Amount Per Serving

Calories: 410

  • Total Fat: 20.8 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 61.9 mg
  • Sodium: 382.6 mg
  • Total Carbs: 51.7 g
  •     Dietary Fiber: 1 g
  •     Sugars: 20.6 g
  • Protein: 5 g

how is this calculated?

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Fruit Danish Packets


Roll out and cut the croissant dough into eight 4-inch squares. Add the almond cream and cooked blueberries. Fold the first corner into the center.

Fruit Danish Packets


As you told the comers into the center, brush them with egg wash.

Fruit Danish Packets


Brushing as you go, press one flap on top ofthe next...

Fruit Danish Packets


...until you've formed a tight little packet.

Fruit Danish Packets


Wrap the packet with two thin strips of dough.

Fruit Danish Packets


Tuck the strips underneath the packet. Cover with plastic wrap and let proof. Brush with egg wash and bake until golden brown.

Cooks' note:
Combine the blueberries, water, and sugar in a covered saucepan and simmer for about 4 minutes, so the blueberries release any liquid they contain. Remove the lid and continue cooking over medium heat for about 15 minutes, or until the mixture thickens. Stir every minute or so to prevent sticking and burning. You should end up with about 1/4 cup plus 2 tablespoons cooked blueberries. Let cool and add more sugar if necessary, then refrigerate until cold.
Line a sheet pan with parchment paper. Roll the dough out into an 8 1/2 by 16 1/2-inch rectangle about 1/4 inch thick and transfer it to the prepared sheet pan. Trim the rectangle so it measures 8 by 16 inches. Refrigerate the rectangle for about 20 minutes, or until firm but not brittle. Reserve the trimmings in the refrigerator.
Cut the rectangle into eight 4-inch squares. Put 2 slightly rounded teaspoons almond cream in the center of each square, followed by the same amount of the cooked blueberries. Fold one corner over the filling and brush the tip with egg wash. Fold the opposite corner over the first and press gently to seal them. Brush the top with egg wash, fold up another corner, brush with egg wash again, and fold up the last corner. Gently push down on the center to hold the flaps together. Pinch the corners and edges to seal them.
Roll the reserved trimmings into 8 thin strips about 6 inches long. Halve each strip. Place 2 strands over each packet and tuck them underneath. Place the packets on a sheet pan and cover with plastic wrap. Let proof until the dough's almost twice as thick, about 1 hour.
Preheat the oven to 400°F. Brush the packets with egg wash. Bake for about 20 minutes, then check whether the pastries are browning too quickly; if so, turn down the oven to 325°F. Bake for about 10 minutes longer, or until golden brown. Serve warm or at room temperature.


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