Fig Danish Recipe

Learn how to make these homemade Fig Danishes with their perfectly laminated dough and sweet fig filling. This easy baking recipe creates bakery-quality pastries with buttery, flaky layers and a rich cream cheese base topped with jammy figs. The best Danish pastry technique for beginners who want professional results!

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

20 mins

Serves:

12 danishes

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">225g cold unsalted butter</li><li class="ingredients-single-item">For the cream cheese filling:</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon zest</li><li class="ingredients-single-item">For the fig filling:</li><li class="ingredients-single-item">300g fresh figs, chopped (or dried figs soaked in hot water)</li><li class="ingredients-single-item">80g brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">2 tbsp honey for glazing</li><li class="ingredients-single-item">Powdered sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Small saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the lukewarm milk, egg, and vanilla extract. With the mixer running on low speed with the dough hook attached, gradually add the wet ingredients to the dry. Mix for 5-7 minutes until you have a smooth, slightly sticky dough that pulls away from the sides of the bowl. The proper development of gluten at this stage is crucial for structure in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and shape into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. This rest time allows the gluten to relax and the yeast to slowly activate, developing flavor and making the dough easier to roll later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Fold the parchment to create a 15cm square package and roll until the butter fills the square evenly. Refrigerate until firm but still pliable, about 15 minutes. The butter needs to be at the perfect temperature – too cold and it will break through the dough, too warm and it will ooze out.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Now make the fig filling. In a saucepan, combine the chopped figs, brown sugar, and lemon juice. Cook over medium heat for about 10 minutes until the figs break down. Mix the cornstarch with water to create a slurry, then stir into the fig mixture. Cook for another 2 minutes until thickened. Remove from heat and let cool completely. The natural pectin in the figs helps create a thick, spreadable jam-like consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the cream cheese filling, beat the cream cheese, sugar, vanilla extract, and lemon zest until smooth and fluffy. Set aside. The acid from the lemon zest will brighten the flavor and cut through the richness of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a rectangle about 30cm x 45cm. Place the butter block in the center of the dough and fold the sides over it like an envelope, ensuring the butter is completely enclosed. Pinch the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the dough out into a long rectangle about 20cm x 60cm. Perform your first letter fold: visually divide the dough into thirds, fold the bottom third up, then fold the top third down over it (like folding a letter). Wrap in plastic and refrigerate for 30 minutes. This begins the process of creating multiple alternating layers of dough and butter that will create the characteristic flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each fold. After the third fold, refrigerate the dough for at least 2 hours or overnight. These repeated folds multiply the layers exponentially – you're creating hundreds of thin layers that will puff and separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper. Roll the chilled dough out to a large rectangle about 3-4mm thick. Cut into 12 equal squares, approximately 10cm x 10cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Create a border by lightly scoring a smaller square about 1cm from the edges (don't cut all the way through). Then, using a fork, dock (prick) the inner square multiple times. This will prevent the center from rising too much while allowing the edges to puff up.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread about 1 tablespoon of the cream cheese mixture in the center of each square, then top with 1 tablespoon of the fig filling. Be careful not to overfill, as the filling may bubble and overflow during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the edges of the pastries with egg wash, being careful not to let it drip down the sides (this would seal the layers and prevent proper rise). Let the danishes rest for 15-20 minutes to allow for a final brief rise. This rest period helps achieve a lighter texture in the final product.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 18-20 minutes, or until the pastries are golden brown and puffed. You'll know they're done when the bottom is also golden and sounds hollow when tapped. If they're browning too quickly, tent loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While still warm, brush the edges of the danishes with honey for a beautiful shine. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack. Just before serving, dust lightly with powdered sugar. These danishes are best enjoyed warm or at room temperature on the day they're made, but can be stored in an airtight container for up to 2 days and reheated in a 160°C (320°F) oven for 5 minutes to restore crispness.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig Danish Recipe?

Fig Danish requires all-purpose flour, sugar, yeast, salt, milk, eggs, vanilla, butter, cream cheese, lemon zest, fresh or dried figs, brown sugar, lemon juice, cornstarch, honey and powdered sugar. The key elements are the laminated dough, cream cheese base, and fig jam filling.

How to cook Fig Danish Recipe at home?

Learn how to cook Fig Danish Recipe by first making a yeasted dough, creating a butter block, and performing three letter folds to create laminated layers. Prepare cream cheese and fig fillings separately, then assemble by adding both fillings to dough squares. Bake at 200°C until golden brown, finishing with honey glaze and powdered sugar.

Can I use store-bought puff pastry instead of making laminated dough from scratch?

Yes, you can substitute store-bought puff pastry to save time, though it won't have the same yeasty flavour as traditional Danish dough. For best results, choose all-butter puff pastry and ensure it's properly thawed before use. The texture will be flaky but slightly different.

How do I know if my laminated pastry has the correct number of layers?

After completing three letter folds, your dough will have 27 layers of butter and dough. When baked correctly, you'll see distinct honeycomb-like layers. If your butter is too warm during folding, layers may merge; if too cold, it may crack and create uneven puffing.

What's the best type of figs to use for pastry fillings?

Black Mission or Brown Turkey figs work exceptionally well for pastry fillings as they offer rich, sweet flavour and jammy texture when cooked. When fresh figs aren't available, dried figs soaked in hot water until plump make an excellent alternative, providing concentrated sweetness year-round.

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