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Chicken Schnitzel Caesar Salad - Danish Pastries - Poached Rhubarb & Pear with Spiced Custard (part 2)

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Danish Pastries

·         Makes 16

·         Prep 30 minutes + 3 hours to chill

·         Cook 15 minutes

Ingredient

·         1 quantity Vanilla Custard,

·         410g can apricot halves in juice

·         4 canned whole plums

·         4 sheets frozen puff pastry, thawed

·         1 egg, lightly whisked

·         ½ cup apricot jam, warmed, sieved

Recipe

1.    Make Vanilla Custard as recipe directs. Transfer to a heatproof bowl; cover surface with plastic food wrap. Chill for 3 hours or until cold.

2.    Preheat oven to 220°C/200°C fan-forced. Lightly grease and line two baking trays with baking paper.

3.    Drain apricots and plums. Place on paper towel to drain further. Cut apricots into wedges. Cut plums in half; remove stones.

4.    Cut each pastry sheet into four squares. Place 1 level tablespoon of custard in centre of each square. For the apricot Danish, spread custard over eight pastry squares, leaving a 2cm border. Arrange apricot over custard. Fold pastry corners over apricot, pressing to flatten. For the plum Danish; spread custard on remaining pastry squares into a 6cm circle. Top each square with half a plum. Cut a slit through each corner of pastry to the edge of custard. Fold alternate points to centre; press well to seal.

5.    Place on prepared trays; brush pastry with egg. Bake for 15 minutes or until crisp and golden. Brush with jam while hot.

Danish Pastries

Danish Pastries

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