- Berry & Custard Danish Pastries.jpg (58.91 KiB) Viewed 423 times
Takes: 40 minutes (plus cooling time)
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 320g pkt ready rolled puff pastry, defrosted if frozen
- 1 egg, beaten
- 2 tbsp caster sugar
- 1 tbsp flaked almonds
- 100ml double cream
- 150g pot custard
- 200g mixed berries - strawberries, halved, raspberries and blueberries*
- Icing sugar, for dusting
*The berries can be swapped for drained and sliced canned apricots or peaches, if you wish.
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line a large baking tray with baking paper.
2. Unroll the pastry and cut into 6 squares. Fold each corner of each square halfway in towards the centre. Seal the point of the corners with a dab of water, pressing down firmly.
3. Place on the baking tray. Brush all over with beaten egg, sprinkle with caster sugar and scatter over the flaked almonds. Bake for 15 - 18 minutes or until risen and golden. Transfer to a wire rack to cool.
3. Softly whip the cream in a bowl until holding soft peaks. Fold in the custard. Divide the mixture between the centre of the pastries and top with the mixed berries. Dust with icing sugar to serve.
¡SHARE TOPIC!