Quick & Easy

Easy Danish pastries

Sweet and fruity, these apricot and cherry Danish pastries are easy enough to throw together after work for a weeknight family dessert.
Easy Danish PastriesWoman's Day



1.In a medium saucepan, combine milk, half sugar and vanilla. Stir over medium heat until boiling point is reached (do not boil).
2.In a medium heatproof bowl, whisk egg yolks, remaining sugar and cornflour together.
3.Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.
4.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 surface with plastic wrap; cool.
5.Preheat oven to very hot, 220°C. Lightly grease and line 2 oven trays with baking paper.
6.Spread 1 tablespoon custard diagonally across each pastry square. Place two apricot halves or cherries on custard. Join opposite corners, overlapping in centre.
7.Arrange on trays; brush with extra beaten egg. Bake 12-15 minutes. until crisp and golden. Brush with jam while hot.
8.Serve warm or cold.

Cornflour stabilises the custard so it won’t split over high heat.


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