Cooks Academy - Danish Pastries

Danish Pastries Makes 18

Preparation Time - 25 mins Cook - 20 mins ________________________________________________________________

Apricot Custard Turn-overs Ingredients 250g puff pastry 1/2 tub fresh custard 320g tinned apricot halves or fresh apricots Apricot jam Icing sugar to sprinkle Beaten egg

Method 1. Roll the pastry into a large square and cut into smaller equal sized squares.

2. Put 2 tsp custard in the middle of each square, sit 2 apricot halves on top, dot with jam, then pull the 2 opposite corners over and pinch to seal. Brush with a beaten egg.

3. Place on a baking tray and cook at 180C for 20 mins or until golden.

Raisin Swirls Ingredients 250g puff pastry 25g raisins 15g caster sugar 1/2 tsp mixed spice 25g butter 25g icing sugar Beaten egg

Method 1. Roll the pastry into a large square.

2. Mix the raisins, sugar, mixed spice and soft butter together and spread over the pastry.

3. Roll the pastry from one end into a large sausage shape. Cut into approx. 3cm slices and place on a baking sheet.

4. Brush with a beaten egg and bake at 180C for 20 mins or until golden and risen.

5. Once baked, blend 50g icing sugar with a few drops of water and drizzle over.