This Easy Turtle Danish is full of chocolate, caramel and pecans! Only a few ingredients but looks so impressive! An easy dessert or special brunch idea!
Puff pastry and I have had our moments.
I don’t have many puff pastry recipes on The Recipe Rebel yet, even though I love it and love how easy it can make an impressive dessert or even quiche.
But with this danish? Well let’s just say I had to practice a few times (and this video is super helpful!).
The first time I was trying my hand at some mini puff pastry braids, I thought it would be so simple that I would just make a video right away. I ended up throwing the whole project in the garbage and regretted spending so much time on it.
SO. Let me just say that this recipe is super simple, because I made a few changes:
- Say no to the mini braid, at least until you’ve figured out how to braid pastry with just one big sheet. Trying to get a mini braid the right size and have your ends long enough to cover the middle and still have room to put your filling is tough! But with one big sheet there’s a lot more leeway.
- Don’t stress if it doesn’t look perfect, because it’s still going to taste delicious. This danish is a testament to this theory — because trying to slice my puff pastry through the legs of my tripod was not easy and my strips are nowhere near perfect!
- Start with a filling you know is going to be good. Let’s not leave anything up to chance!
If you’re new to the puff pastry danish (I mean making it, not eating it, because let’s be honest — that I’ve done many times before!), this is a great recipe to start with! There’s hardly any chopping or mixing — just assemble, egg wash and bake!
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Easy Turtle Danish
- 1 roll of puff pastry (most boxes come with 2 rolls — you need ½ a box)
- 150 grams solid dark chocolate about 1 ½ average sized bars
- 1/4 cup dulce de leche or thick caramel sauce
- 1/4 cup chopped pecans
- 1 egg
- 1 tablespoon water
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Roll out puff pastry with a rolling pin until about 12-14″ square. Cut puff pastry as shown in video above (cut the top corners on a diagonal and slice 1″ strips diagonally down both edges, leaving about 4″ in the center untouched).
- Spread the center with dulce de leche, top with whole chocolate bars (*see notes below), and sprinkle with pecans.
- Alternating between left and right, fold in the top and the bottom in the center section, and pull strips of pastry back diagonally over the filling (as shown in the video). Combine egg and water with and brush lightly over top of the pastry.
- Bake for about 15 minutes, until golden brown. Remove and let sit for 10-15 minutes before slicing and serving.
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