Air Fryer Reference
Danish Pastries
breakfast · fresh
- Temperature
- 320 °F
- 160 °C
- Total time
- 8 min
- fits 2–4 danishes in a single layer with space between them; serves 2–4
- Flipping
- Not needed
- Internal temp
- —
- use visual cue
Doneness
Done when the pastry is puffed with deep-golden, crisp flaky layers and the filling is set and bubbling in the centre — no pale, doughy, or raw-looking middle. There's no internal temperature to chase; go by the colour and a fully puffed, flaky look. Let them cool a few minutes before adding any icing or glaze so it sets instead of sliding off.
Oil & seasoning
No oil needed — laminated danish dough already carries plenty of butter in its layers. Brush the tops with a little beaten egg (egg-wash) before cooking for an even, glossy golden colour.
Season with: Cream cheese: a sweetened cream-cheese centre — the classic bakery danish., Fruit: a spoonful of cherry, blueberry, raspberry, or apple filling in the centre well., Cinnamon: cinnamon-sugar swirled through, finished with a vanilla glaze after cooling., Almond: almond paste or frangipane filling, topped with sliced almonds..
Watch out for
- Use a lower temperature, around 320 °F (160 °C) — laminated pastry browns fast, and higher heat scorches the top before the buttery layers cook through in the middle.
- Space the danishes apart in a single layer so the hot air reaches all sides and the layers puff evenly.
- Brush the tops with egg-wash for an even golden colour; the air fryer's dry heat can leave un-washed pastry looking pale.
- Cook frozen, store-bought danishes straight from the freezer — don't thaw — and add a couple of minutes to the time.
- Add icing, glaze, or powdered sugar only after the danishes have cooled a few minutes; glazing them hot makes it melt and run off.