Curb your sweet tooth with these decadent danish pastries topped off with apricots and cherries. They make great desserts to end off your dinner on a sweet note, and take less than half an hour in the oven.
- 1½ cup milk
- 2 tbsps caster sugar
- 1 tsp vanilla extract
- 4 egg yolks, plus 1 egg extra, beaten
- 1 tbsp cornflour
- 4 sheets frozen puff pastry, thawed, quartered into squares
- 415 g can apricot halves, drained
- 415 g can pitted cherries, drained
- 4 cup apricot jam, warmed
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.
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 mins, until mixture boils and becomes thick (dropping consistency). Remove from heat. Cover surface with plastic wrap; cool.
Preheat oven to very hot, 220°C. Lightly grease and line 2 oven trays with baking paper.
Spread 1 tbsp custard diagonally across each pastry square. Place two apricot halves or cherries on custard. Join opposite corners, overlapping in centre.
Arrange on trays; brush with extra beaten egg. Bake 12-15 mins until crisp and golden. Brush with jam while hot.
Serve warm or cold.
TIP Cornflour stabilises the custard so it won’t split over high heat.