everyday recipes

Easy Danish pastries

Easy Danish pastries
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Serving Size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food, Breakfast, Dessert
Favourite flavours: Cakes/baking
Cooking method: bake
Season: All year round

Easy Danish pastries
INGREDIENTS

1½ cups milk
2 tablespoons caster sugar
1 teaspoon vanilla extract
4 egg-yolks
1 tablespoon cornflour
1 egg, beaten
½ cup apricot jam, warmed
DANISH
4 sheets frozen puff pastry, quartered into squares
415g can apricot halves, drained
415g can pitted cherries, drained
METHOD

  1. Makes 16


    In a medium saucepan, combine milk, half sugar and vanilla. Stir over medium heat until boiling point is reached (do not boil). In a medium heatproof bowl, whisk egg-yolks, remaining sugar and cornflour together.

  2. Pour hot milk into egg mixture in a thin, steady stream, whisking constantly. Return mixture to a clean saucepan. Cook over a medium heat, stirring constantly, 5-6 minutes, until mixture boils and becomes thick (dropping consistency). Remove from heat. Cover the surface with plastic wrap and cool.

  3. DANISH: Preheat oven to very hot, 220°C . Lightly grease and line 2 oven trays with baking paper. Spread 1 tablespoon of custard diagonally across each pastry square. Place two apricot halves or cherries on custard. Join opposite corners, overlapping in centre.

  4. Arrange on trays and brush with egg. Bake 12-15 minutes, until crisp and golden. Brush with jam while hot.



TOP TIP
  • Cornflour stabilises the custard so it won’t split over high heat.
  • Try a windmill shape – Cut 4cm slits through each corner of pastry square. Join alternate points in centre, pressing to seal.

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