Pear & Pecan Cream Danishes with Orange Icing
Pears really come into their own in early autumn, with September bringing some of the best fruit of the year. Their soft sweetness and gentle perfume make them a brilliant match for buttery pastry.
This Danish is a celebration of the season: ripe pear and toasted pecans folded into crisp layers of golden pastry. It’s the kind of bake that bridges late summer freshness with the comforting richness we start to crave as the days get cooler. If you’re on the lookout for something with an autumnal twist, this one is an easy win.
This delicious dessert or afternoon treat can be easily switched up depending on what is in season. This time around we're going with pear - beautifully autumnal!
If your pears are not ripe and need some help, try giving them a light poach in some simple syrup first. Alternatively, don’t forget about canned fruit, especially when certain fruit is out of season! Canned peaches and pears do very well here as quick substitutes out of season.
To prepare the Pear & Pecan Cream Danishes with Orange Icing
To make the pecan cream
Using a wooden spoon, mix the melted butter and light brown sugar together until creamy and combined. Follow with the egg yolk. Finally, mix in the ground almonds and roughly chopped pecans. Lastly, fold in the flour.
To prepare the puff pastry
The puff pastry may need a bit more rolling—the thickness should be roughly ½ cm thick, the same as 2 x 10 cent coins stacked together.
Cut 2 square pieces from the puff pastry, approximately 10cm x 10cm (4" x 4"). Using a small paring knife, mark a 1cm inner border to make two even L-shaped ‘frames’, leaving the top left and bottom right corners free of scoring.
Lightly egg wash the pastry. Then, lift the top right and bottom left corners and cross over so they switch places, so to speak. Press the opposite corners to help seal and define your border.
Place on a parchment-lined baking sheet dusted with a little polenta for the best crunch.
To fill the turnovers
Spread a generous dollop of pecan cream over each square, making sure the cream doesn’t cross over the border of each ‘frame’.
Slice the pear and arrange artfully over the pecan cream, making sure the fruit is nestled within the pastry frame. Top each turnover with a dot of salted butter, and a sprinkling of caster or vanilla sugar.
Bake for approximately 20 minutes or until golden and crispy on the bottom.
Wonderful eaten warm or.......to make this turnover extra special, let's decorate!
Mix together the icing sugar with the 1 tsp clementine or orange juice to start, and then adjust the consistency to your own preference.
For a looser icing, use a touch orange juice. For a thicker icing that will have a harder finish, add more icing sugar. Best to cool the turnovers before icing. Use a spoon or a little make-shift pastry bag to drizzle over the turnovers, creating a zig-zag design.
Sprinkle over some coarsely chopped pecans to decorate!
Ingredients
Puff pastry
Polenta, to dust
Egg wash, to brush
1 large ripe pear, peeled & cored
Salted butter, to dot
Caster or vanilla sugar, to sprinkle
Orange icing (to decorate)
Chopped pecans (to decorate)
50g salted butter, melted
50g light brown sugar
2 egg yolks (approx 50g)
50g ground almonds
50g pecans, roughly chopped
2 tsp plain flour
60g icing sugar
1 tsp orange or clementine juice, or more if needed
Serving Suggestions
- These Danishes are best served fresh from the oven while the pastry is still flaky and warm.
- Perfect for a relaxed brunch recipe with your favourite cuppa, whether you’re hosting friends or enjoying a quiet weekend morning.
- If you’re entertaining, dust lightly with icing sugar before serving for a little extra polish.
- They keep for a day or two in an airtight container — just reheat gently in the oven to refresh.
Variations
- FRUIT SWAPS: Try apples, plums, or even figs in place of pears for a seasonal twist on this Danish recipe.
- NUT VARIATIONS: Hazelnuts or almonds work well if you don’t have pecans to hand.
- SPICES: A pinch of cinnamon or nutmeg stirred into the pecan cream brings an extra layer of warmth, ideal for autumn.
- GLAZES: Swap the simple glaze for a drizzle of honey or maple syrup for a richer finish.
Whether you bake them for a cosy weekend breakfast, as part of an autumnal brunch, or simply to enjoy with a mid-afternoon coffee, these Pear & Pecan Danishes will never last long once they’re on the table.
They show how a handful of good ingredients can turn into something special — flaky, sweet, and full of the flavour. If you’re on the hunt for new pear recipes, a reliable Danish recipe, or inspiration for your next autumn bake, this is one to add to your list.
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