Yield
Makes 16
Prep Time
15mins
Cook Time
25mins
Difficulty Level
Download or Print

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.

Ingredients

  • 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
01.

In a medium saucepan, combine milk, half sugar and vanilla. Stir over medium heat until boiling point is reached (do not boil).

02.

In a medium heatproof bowl, whisk egg yolks, remaining sugar and cornflour together.

03.

Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.

04.

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.

05.

Preheat oven to very hot, 220°C. Lightly grease and line 2 oven trays with baking paper.

06.

Spread 1 tbsp custard diagonally across each pastry square. Place two apricot halves or cherries on custard. Join opposite corners, overlapping in centre.

07.

Arrange on trays; brush with extra beaten egg. Bake 12-15 mins until crisp and golden. Brush with jam while hot.

08.

Serve warm or cold.

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

Photo: bauersyndication.com.au

Download or print the recipe