To reheat Danish pastries in an air fryer, set the temperature to 160°C (320°F) and warm them for 3–4 minutes. This method ensures they stay flaky on the outside while heating evenly inside. Whether you have leftover pastries from breakfast or stored them overnight, an air fryer brings them back to life better than a microwave, which can make them soggy.
Reheating Danish pastries in an air fryer is the best way to restore their texture. Unlike microwaving, which can make them rubbery, the air fryer circulates hot air to crisp the layers while keeping the filling warm. This method works for all types of Danish pastries, whether they’re filled with custard, fruit, or almond paste. If you love baking, check out our air fryer recipes for more inspiration.
Another benefit is speed—most air fryers preheat faster than conventional ovens. This makes them ideal for quick breakfasts or snacks. Plus, you avoid the uneven heating that microwaves often produce. If you’re reheating pastries from the fridge, let them sit at room temperature for 10 minutes first to prevent drying out.
The ideal temperature to reheat Danish pastries in an air fryer is 160°C (320°F). This ensures gentle heating without burning the delicate pastry. Higher temperatures can cause the sugar glaze to caramelise too quickly, while lower temps may not crisp the layers properly. For reference, consult our air fryer conversion chart to adjust settings if needed.
First, preheat your air fryer to 160°C (320°F) for about 3 minutes. Place the Danish pastries in the basket in a single layer, leaving space between them for air circulation. Avoid overcrowding, as this can lead to uneven reheating. If you’re warming multiple pastries, work in batches for the best results.
Cook for 3–4 minutes, checking at the halfway mark to flip them if needed. The exact time depends on your air fryer model and the pastry’s size. For extra crispiness, spritz a light mist of water on the pastries before reheating. This trick helps reactivate the layers without making them greasy.
If your Danish pastries have been stored in the fridge, let them sit at room temperature for 10 minutes before reheating. Cold pastries straight from the fridge can dry out faster in the air fryer. For frozen pastries, add 1–2 extra minutes to the reheating time, but keep the temperature the same.
One mistake is reheating Danish pastries at too high a temperature, which can burn the edges before the centre warms through. Another is stacking them in the air fryer basket, which blocks airflow and leads to soggy results. Always reheat in a single layer for even crispiness.
Using foil or parchment paper isn’t necessary and can trap steam, making the pastry soft instead of crispy. If you’re worried about crumbs, a quick clean with our recommended air fryer cleaner keeps your appliance spotless. Avoid reheating cream-filled pastries for too long, as the filling can split or become overly runny.
For an extra flaky texture, lightly brush the pastries with melted butter before reheating. This enhances browning and adds richness. If your Danish pastries have icing, reheat them first, then add the icing afterward to prevent melting. Explore more dessert recipes for sweet treats that pair perfectly with your reheated pastries.
