Custard Berry Danishes – Buttery, Flaky & Filled with Fresh Berries

Custard Berry Danishes – A Buttery Delight Bursting with Berries

After more than ten years of crafting pastries and desserts in professional kitchens, there's one thing I’ve learned—simplicity and quality ingredients always win. These Custard Berry Danishes are a beautiful example of that philosophy. Crisp, golden puff pastry paired with silky vanilla custard and a burst of juicy fresh berries... it’s the kind of treat that looks like it came from a bakery window, but is surprisingly easy to make at home. 

 This recipe is perfect for weekend brunch, afternoon tea, or even as an elegant addition to your dessert table. It’s also incredibly versatile—you can swap the berries based on the season or what you have on hand. I love using a mix of blueberries, raspberries, and strawberries for that vibrant color and balance of tartness and sweetness. One of my favorite things about these danishes is how quick they are to assemble, especially when using quality store-bought puff pastry and ready-made vanilla custard. 

The result? A buttery, flaky base that puffs beautifully in the oven, a creamy custard center, and a topping of slightly caramelized fruit. Dust it all with icing sugar and you’ve got a show-stopping pastry with minimal effort.

1. Ingredients (Makes 8–9 pastries):
   • 1/2 punnet (about 60g) blueberries
   • 1/2 punnet (about 60g) raspberries
   • 1/2 punnet (about 125g) strawberries, sliced
   • 1 tsp cornflour (cornstarch)
   • 1 tsp icing sugar mixture (or powdered sugar)
   • 2 sheets butter puff pastry, partially thawed
   • 2/3 cup thick vanilla custard (store-bought or homemade)
   • 1 egg
   • 1 tsp cold water
   • Extra icing sugar, for dusting
2. Prep the Oven and Fruit: Preheat your oven to 210°C (or 190°C fan-forced). Lightly grease two large baking trays. In a bowl, gently toss the blueberries, raspberries, and sliced strawberries with cornflour and icing sugar. Set aside to let the juices slightly thicken.
3. Prepare the Pastry: Lay the puff pastry sheets flat on your work surface. Cut each sheet into four even squares (you’ll have 8 total). Fold in the edges slightly to form a 1 cm border. Place the pastry squares on your baking trays.
4. Add Custard and Berries: Spoon 1 tablespoon of vanilla custard into the center of each square (stay inside the border). Top with 2 tablespoons of the berry mixture.
5. Egg Wash and Bake: Whisk together the egg and 1 tsp cold water. Lightly brush the pastry borders with the egg wash. Bake for 15 minutes, or until pastries are puffed and golden.
6. Cool and Serve: Let the danishes cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with extra icing sugar.

🔪Chef's Tips:

1. Don’t spread the custard!** Keeping it in the center helps maintain structure and avoids soggy pastry.
2. Fresh is best – But if you're short on berries, frozen ones work too (just thaw and drain them first).
3. For extra shine, you can brush the berries with a little warm apricot jam once baked.

Storage

These danishes are best enjoyed fresh on the same day. However, you can store them in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 3 days. Reheat in a toaster oven for 3–4 minutes to revive their crispness.