Savoury Breakfast Danish Pastries

LoadingAdd to recipe box

Breakfast pastries generally call to mind sweet things filled with stewed fruit or sugar and spice. Being a former pastry chef my family are very used to enjoying sweet baked goods for their weekend and sometimes weekday breakfasts, but I’ve been wanting to get people off this sweet habit and into eating wholesome savoury breakfasts that are still handheld, portable and exciting.

Enter savoury breakfast danishes!

They are still folded in the same way as traditional fruit danishes, are as easy to top with any manner of savoury fillings. They are also quick to bake, and are very easy to prepare in the morning if you have your pastry rolled, cut and folded. You can also make them the night before and they can be eaten cold or reheated in the morning.

Pastry bases can be kept frozen and defrosted for at least half an hour before using.


500g puff pastry (3 square store bough sheets)

100g cream cheese

1 egg for brushing

topping ideas:

Whole eggs, shredded ham, bacon, sausage, baby spinach, leftover roasted vegetables, grated cheese, feta and ricotta cheese, diced or sliced tomatoes.


  1. Defrost frozen pastry sheets until pliable. If using home made puff, roll out to about a 3mm thickness.
  2. Preheat the oven to 190 degrees Celsius.
  3. Cut pastry sheets into desired sized squares. Place a teaspoon-tablespoon of cream cheese in the centre of the square and then fold each corner into the centre, pressing onto the cream cheese to secure. With store bought pastry you could make giant danishes or small square danishes with different toppings. With home made I would cut squares of about 10-12cm.
  4. Top the folded danishes with various toppings but try not to overload. Don’t worry about being too tidy. Look at my pictured ones with egg dribbling over the edge and cheese all over the place. Once baked, the danishes have a tender gooey centre and crisp edges, hopefully with crispy egg and cheese bits.
  5. Bake for 15-20 minutes or until pastry is golden, egg is set (if using) and the centre is starting to get some colour. Remove and cool for at least 5 minutes before serving.
  6. Uncooked bases can be frozen/re-frozen until desired. Cooked danishes will last up to 2-3 days in a sealed container in the fridge. Can be eaten cold or reheated in the oven or in the griller.

once a week cooking

Speak Your Mind