I probably put an apricot danish on our menu every year, probably right about this time of year. They are always my favorite. I love how tart apricots get when baked. Sometimes we make them with pastry cream, but this time I went with a classic cream cheese filling. Think of it as apricots and cheesecake in croissant dough, what could be better? As our croissant dough isn’t sweet and the apricot and cream cheese have additional acidity, we glaze the danish with apricot jam and sprinkle it lightly with coarse sugar and ground pistachios. A delicious treat any time of the day.
common allergies: dairy//wheat//eggs//pistachio
