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.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 16
  • Print


Easy Danish pastries
  • 1 1/2 cup milk
  • 2 tablespoon caster sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks, plus 1 egg extra, beaten
  • 1 tablespoon cornflour
  • 4 sheets frozen puff pastry, thawed, quartered into squares
  • 415 gram can apricot halves, drained
  • 415 gram can pitted cherries, drained
  • 4 cup apricot jam, warmed


Easy Danish pastries
  • 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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