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  • Brittany Aldridge

Veggie Danish

This is a scrumptious lunch or snack recipe and simple too! If you have leftover pastry or store bought puff pastry this is great way to use it up! Top these with any flavours of your choosing, but my recipe is for delicious basil pesto, goats cheese and cherry tomatoes. It takes about 5 minutes to assemble these danishes then pop them in the oven for 15-20 minutes. How simple is that?!


  • 1 packet of puff pastry or left over pastry (I used leftover croissant dough, re-rolled out)

  • 1 punnet of cherry tomatoes, halved

  • 2/3 cup of basil pesto

  • 150grams of goats cheese, crumbled

  • 1 egg roughly beaten for egg wash


  • Preheat your oven to 180ºC fan-forced (or 200ºC / 390ºF).

  • Turn out the dough on a lightly floured chopping board or bench top. With a rolling pin roll out into a rectangle of about 5mm thickness. Cut in half lengthways and then onto thirds, so that you have 6 squares total.

  • Generously spread each square with pesto and then top with sprinkled goats cheese and cherry tomatoes. Fold each square into the centre, then follow with the sides until the border looks crimped and rounded.

  • If you are using a leavened (yeasted) dough, leave to proof for 20 minutes before putting in the oven.

  • Brush the exposed pastry with eggwash then bake in the preheated oven for 15-20 minutes or until the pastry is golden brown. Eat while warm and enjoy!

Notes: You can also freeze the danishes (for up to 2 months) and later reheat them in your oven for around 10-15 minutes.

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