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
