Description
A delightful twist on the classic Danish pastry, this Zucchini Danish combines tender, flaky puff pastry with a creamy, slightly sweet zucchini filling. Perfect for breakfast, brunch, or an afternoon treat, it’s a creative way to use summer zucchini. The subtle cinnamon and vanilla enhance the mild flavor of the zucchini, while the cream cheese base adds richness. Serve warm or at room temperature with a dusting of powdered sugar.
Ingredients
Scale
- 1 sheet (about 8 oz) frozen puff pastry, thawed
- 1 medium zucchini (about 150 g), grated
- 4 oz (113 g) cream cheese, softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado or coarse sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. Set aside.
- In a medium bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, cinnamon, and salt. Mix until well combined. Fold in the squeezed zucchini.
- On a lightly floured surface, unfold the puff pastry sheet. Cut it into 4 equal rectangles (about 4×5 inches each).
- Spoon about 2 tablespoons of the zucchini–cream cheese mixture onto the center of each rectangle. Spread slightly, leaving a ½-inch border.
- Fold two opposite corners of each rectangle over the filling, overlapping slightly in the center. Press gently to seal. Alternatively, create a braided or folded shape as desired.
- Place the pastries on the prepared baking sheet, leaving space between them. Brush the tops with the beaten egg wash and sprinkle with turbinado sugar.
- Bake for 18–22 minutes, until the pastry is golden brown and puffed. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Optionally, dust with powdered sugar before serving.
Notes
- Squeezing the zucchini well is crucial to avoid a soggy pastry.
- You can substitute Greek yogurt for part of the cream cheese for a lighter filling.
- These are best eaten the same day they are made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes.
- For a savory version, omit the sugar and cinnamon and add garlic, herbs, and grated Parmesan.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 350
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg