Tuesday, 25 October 2011

Apple & Berry Danish Pastries

If like me you adore all things pastry, then I warn you, you may find that these are so good, so moreish, that you'll need to put a lock and key on them. I had one freshly baked and hot out of the oven before supper, one for breakfast the next day, then one for lunch, and I've got my eye on one for tea if Mr Eve doesn't get there first. What's great about these Danish Pastries is that, unlike the ones found in shops, these are neither too sticky nor too saccharine. Instead the golden fluffy pastry and sweetly spiced fruit compliment eachother to create a more subtle and gorgeous delight. And have I mentioned that you don't have to make the pastry yourself? What more could an idle pastry lover want, eh?

Serves 8
Barely adapted from the Danishes recipe by James Martin. See the recipe at BBCGoodFood.com

3 tablespoons unsalted butter, room temperature
2 sharp not sweet eating apples
4 tablespoons demarara sugar
half a teaspoon cinnamon
half a teaspoon allspice or mixed spice
75g blackberries or blueberries
juice of half an orange
500g puff pastry pack
1 egg, beaten
1 handful plain flour, for rolling the pastry

1. Turn the oven to 220C (200C fan ovens).

2. To make the pastry filling, peel and core the apples. Then either slice them finely or dice them into small chunks.

3. Heat 3 tablespoons of the sugar and all the butter in a saucepan over a medium heat.

4. When the butter is melted, add the apples, orange juice and spices. Simmer for about 5 minutes, before taking off the heat and stirring in the berries.
5. To prepare the pastry, roll out the ready made puff pastry onto a floured board, until it's about the thickness of a pound coin. Then cut out 8 squares 11cm each (or do what I did and misread the recipe, cutting rectangles 8cm x 11cm, it just depends whether you fancy your pastries square or rectangle).

6. Prick the pastry pieces all over with a fork and place them on a baking tray or two.

7. Carefully spoon the filling in the centre of each square or rectangle, turning over the edges. Brush egg all over the pastry to help the Danishes turn golden in the oven.

8. Sprinkle the remaining 1 tablespoon of sugar over the Danishes, then place them in the oven to bake for approx 20 minutes until golden.

These Danish pastries were idly baked while giggling and chatting with my dear mate Kate


  1. I was inspired by this recipe, but due to a lack of essential supplies I modified it to use apricot conserve and toasted pecan nuts - a worthy alternative, but Emalina's tempting original is still on my list...

  2. I'm sure your adaptations made for delicious pastries Frannie, well done :)


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