Earlier this year I was asked to bake six pies (of the blueberry and apple varieties) for Select Nova Scotia’s winter television commercial campaign to help promote the use of locally grown food and produce within the province. And so began piepalooza at our house. This challenge got me over any residual trepidation I might have had about working with pastry and gave me a newfound respect for the humble, unassuming pie.

Danishes are one of those ultra impressive pastries that will have your guests rushing the brunch buffet table, and licking their fingers for more. So, when I was set with the task of bringing the starring (sweet) attraction to a family brunch over the holidays, I though I’d try my hand at a simplified version of this elaborate treat.

Looking for a dessert that’s refreshing, delicious and will knock the socks off of your dinner guests? This special confection ticks all the boxes, thanks to a dazzlingly impressive appearance, sweet pastry crust (pâte sucrée) evocative of a sugar cookie, a hidden chocolate lining, a velvety rich pastry cream filling (crème pâtissière), and — last but certainly not least — a beautifully arranged crown of fresh fruits and berries.