This is a really quick way to make Danish pastries with a packet of ready-made puff pastry. You can vary the filling –try a different flavoured jam, a spoonful of thick custard or a chunk of fresh or canned fruit. They are best eaten warm on the day of making but they can be prepared up to the end of step 3 then chilled in the fridge until you are ready to bake them.
Drizzle the warm pastries with a little lemon flavoured glace icing and sprinkle with flaked almonds instead of dusting with icing, if liked.
- 500g puff pastry, thawed if frozen
- 8tbsp raspberry jam
- 1 egg, beaten
- Icing sugar, for dusting
- Preheat the oven.
- Roll the pastry out on lightly floured surface to a large rectangle about 40 X 20 cm. Trim the edges with a sharp knife and cut into 8 x 10 cm squares.
- Sprinkle two baking sheets with a little cold water. Place the pastry squares on the baking sheets.
- Place a spoonful of jam in the centre of each square. Dab the four corners of each square with a little beaten egg then fold each corner in so the point just meets the jam.
- Glaze the pastry lightly with beaten egg and bake for 15 mins until risen, golden and crisp. Serve warm or cold lightly dusted with icing sugar.
By Nichola Palmer
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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