Chocolate Orange Puff Pastry Danishes
By OcadoLife
Published on 06 March 2026
These Chocolate Orange Puff Pastry Danishes from food writer and master of sweet treats Edd Kimber will make you look like a baking pro – but they’re deceptively simple. Infuse, layer, bake, done! Switch up the toppings based on what you have to hand (we like using a chocolate and hazelnut spread for an extra nutty note) or what’s in season: raspberry jam and fresh berries make a tasty summery version. Makes 6.Time and servings
30 minsTotal time
10 minsPrep time
20 minsCooking time
Ingredients
- 1 (320g) pack ready-rolled puff pastry
- 1 egg, beaten for brushing (any size)
- 250ml vanilla custard
- 2 oranges, 1½ zested, then both peeled, sliced into rounds and cut into half-moons
- 2 tsp cornflour
- 90g (approx.) chocolate spread
- 25g roasted chopped hazelnuts
Method
Step 1
Unroll the pastry and cut out 6 rounds about 10 cm in diameter. Using a smaller 8 cm cutter, lightly score a circle in the centre of each, leaving a border around the edge. Prick the centre with a fork. Place on a large baking tray lined with baking paper and brush the borders with beaten egg; chill until needed.Step 2
Combine the custard and the zest from 1 orange in a saucepan. Put the cornflour into a small bowl and stir in 2 tsp water until smooth. Add this to the custard pan and whisk to combine. Place over medium-high heat until bubbling, then cook for a further 2 mins, whisking constantly. Pour the thickened custard into a bowl, cover with cling film and chill until needed.Step 3
Preheat the oven to 200°C/180°C fan/gas 6. Spoon 2½ tbsp custard into the centre of each pastry disc, leaving the border clear. Bake for 20 mins until the edge is risen and golden. Remove and leave to cool.Step 4
Dollop a little chocolate spread into the centre of each pastry, then top with the orange half-moons, a scattering of hazelnuts and a few pinches of the remaining zest. Best served within a couple of hours of making.