This Pecan Danish Custard Filled recipe is a delightful treat that combines the richness of custard with the crunchiness of pecans in a flaky pastry. Perfect for breakfast or dessert, this recipe will surely impress your family and friends. Try it out today!

Preparation time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Serves: 6


  • 1 sheet of puff pastry, thawed
  • 1/2 cup custard filling
  • 1/4 cup chopped pecans
  • 1 egg, beaten
  • 1/4 cup powdered sugar


  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet and cut it into 6 equal squares.
  3. Place a spoonful of custard filling and chopped pecans in the center of each square.
  4. Brush the edges of the pastry squares with the beaten egg and fold them in half to form triangles. Press the edges to seal.
  5. Brush the tops of the pastries with the remaining beaten egg and sprinkle with powdered sugar.
  6. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
  7. Let cool slightly before serving. Enjoy!

Nutrition Information:

Calories: 250 || Carbohydrates: 20g || Protein: 4g || Fat: 15g || Fiber: 1g

What I Love About This Recipe?

  1. The combination of creamy custard and crunchy pecans creates a delicious contrast in textures.
  2. The flaky puff pastry adds a light and airy element to the dish.
  3. These pastries are easy to make and perfect for any occasion, from breakfast to dessert.
  4. The powdered sugar topping adds a touch of sweetness to balance the flavors.
  5. Your guests will be impressed by the professional-looking pastries that are actually quite simple to make.

What To Avoid While Making this Recipe?

  1. Avoid overfilling the pastry with custard filling, as it may leak out during baking.
  2. Make sure to seal the edges of the pastry triangles well to prevent the filling from oozing out.
  3. Don’t skip brushing the pastries with beaten egg before baking, as it helps them achieve a golden brown color.
  4. Be careful not to overbake the pastries, as they may become too dry.
  5. Don’t forget to let the pastries cool slightly before serving to avoid burning your mouth on the hot filling.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment