Caramel, apple and pear danish

Create sticky, autumnal danishes with this easy recipe. Topped with sweet, gently-spiced apple and pear, these danishes are perfect finished with lush caramel icing and pistachios

  • 1 hr preparation
  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 1/2 cup lukewarm milk (see recipe tip)
  • 1 tablespoon caster sugar
  • 2 teaspoon dried yeast
  • 1 1/2 cup plain flour
  • 1/4 teaspoon salt
  • 1 whisked egg
  • 100 gram butter
  • 1 each peeled, cored and chopped apple and pear
  • 1/2 cup caster sugar
  • 1 teaspoon mixed spice
  • milk, for glaze
Caramel icing
  • 1/2 cup brown sugar
  • 1/2 cup thickened cream
  • 50 gram butter
  • 1 cup icing sugar
  • 1/4 cup chopped pistachios


  • 1
    In a small jug, combine lukewarm milk (see recipe tip), caster sugar and dried yeast. Set aside for 5 minutes until foamy. Sift plain flour and salt together into a large bowl. Add milk mixture and whisked egg. Mix to a soft dough. Knead for 2-3 minutes on a lightly floured surface until smooth. Roll out to a 20 x 30cm rectangle. Dot butter over two-thirds of dough. Fold into thirds. Quarter turn. Repeat rolling, folding and turning twice more. Wrap in cling film and chill for 15 minutes.
  • 2
    Preheat oven to hot, 200°C. Line an oven tray with baking paper. Roll dough out to a 25 x 35cm rectangle.
  • 3
    Toss peeled, cored and chopped apple and pear in ½ cup caster sugar and mixed spice. Scatter over pastry, leaving a 2cm border. Brush edge with milk. Roll dough up lengthways. Cut into 12. Place cut-side up on tray, 5cm apart. Brush with milk. Bake for 15 minutes until cooked. Cool on tray.
Caramel icing
  • 4
    In a saucepan, stir brown sugar, thickened cream and butter on low until smooth. Boil for 2-3 minutes to thicken. Cool. Whisk in icing sugar. Drizzle over pastries. Sprinkle with chopped pistachios.


  • The milk should be about 40°C. If it’s too warm, it will kill the yeast.