Mum's homemade pear and honey Danish pastries

Nici Wickes shares her mum's incredibly easy Danish pastry recipe. Using a top-quality puff pastry is critical to success, along with fresh pears, sweet honey and silky custard. You'll never buy store-bought again!

By Nici Wickes
  • 30 mins cooking
  • Makes 4
  • Print


  • 3 firm pears
  • 400 gram flaky puff pastry (this recipe used Paneton or a block)
  • flour for rolling
  • 1/2 cup store-bought custard
  • 1 heaped tbsp ground almonds
  • 2 tablespoon honey, warmed
  • icing sugar, to dust


  • 1
    Preheat oven to 220°C. Lightly flour an oven tray.
  • 2
    Peel, halve and neatly core the pears. Use a teaspoon to remove the core. Use a small knife and slice thinly, keeping each slice attached at the stem end. This is so you can fan them out.
  • 3
    Dust a bench with flour. Roll the pastry into a 36cm x 36cm square. Divide into 6 smaller squares. Transfer to the prepared tray. Score a 1cm border around each square.
  • 4
    Mix the custard with the ground almonds. Dollop a heaped tablespoon onto each pastry. No need to spread. Fan out each sliced pear half and put on the custard, keeping within the border. Brush the pear with honey.
  • 5
    Bake until puffed and golden, and the pastry bottom is cooked.
  • 6
    Brush with more honey while still warm and allow to cool. Dust with icing sugar.
  • 7
    Serve with coffee or tea and impress your friends!


  • Try this with blueberries or raspberries instead of pears. - Scoring the pastry means not quite cutting all the way through – use the tip of a sharp knife for best results.

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