Happy Sunday! Today I have a really easy Savory Danish recipe, Ham and Gruyere Danishes with Peaches. I love a quick and easy hand-held savory danish, they’re great for breakfast, a quick lunch or with a salad for dinner. Local peaches are coming into season now, so it’s the perfect time to enjoy them. I especially enjoy them in savory dishes. Their sweetness is a big part of the flavor profile, but it’s both mellowed and enhanced by savory flavors, like ham and cheese. Let’s jump right in!
The Summary
Today we are making a sweet and savory puff pastry danish
Be sure to find the shoppable key ingredients and equipment at the end of the post
Ham and Gruyere Danishes with Peaches
1. Prep
I will use one sheet of pastry dough to make four danishes, but you can double it if needed, Let the pastry dough defrost on the counter for about 45 minutes to one hour. Midway through that defrost time, preheat the oven to 400º F. Line one sheet pan with parchment paper.
We will fill the pastry squares with a swipe of Dijon mustard, Gruyere cheese, Deli-sliced ham and peach slices. Once defrosted but still very cold, roll the dough out on a lightly floured surface, increasing the size of the pastry sheet by about ½ to 1-inch on all sides.
2. Assembling the Danishes
Use a pastry cutter to cut the sheet of dough into four equal rectangles. Then use an offset spatula to smear about 1 teaspoon of Dijon mustard in the center of each rectangle.
Sprinkle a little of the grated Gruyere cheese diagonally, on the dijon, then cover that cheese with the deli ham, about one slice of ham per danish. Fold or crinkle the ham slice so it’s not a flat piece of ham.
Sprinkle a little more cheese on top of the ham. Then shingle 3 to 4 peach slices on top of the cheese.
3. Folding the Danish
Fold one corner of the pastry dough over the filling. Brush a little egg wash on the top of that folded-over corner. Then fold the opposite corner of the dough over the filling to meet and cover the egg washed corner of dough. Press lightly to seal.
Brush the tops and sides of the danishes with the egg wash. Sprinkle poppy seeds over the tops.
Bake the danishes for about 15-20 minutes, until the puff pastry is risen and golden brown. Rotate the tray halfway through the baking time to ensure even browning.
4. Finishing Touches
Let the danishes cool for about 10 minutes then transfer to a serving plate and top with fresh basil leaves as garnish. Serve warm, cold or at room temperature.
These danishes are wonderfully savory (it’s hard to beat ham and cheese!). If you’re a fan of a sweet/savory combination, this is a great way to enjoy fresh summer peaches. I love these danishes for any meal of the day, they’d be great if you’re hosting a brunch, too! Definitely give these a try, they’re super easy and quick to prepare with a deliciously satisfying payoff! Take care and be well, xo Kelly
Key Ingredients and Equipment
Bench Scraper/Pastry Cutter | Silicone Pastry Brush | Set of 3 Sheet Trays | Unbleached Parchment Paper | Olivewood Rolling Pin | Mini Whisk | Poppy Seeds
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