I came up with this recipe in the summer of last year for my Mum’s birthday. She had requested homemade Danish pastries for her breakfast but it was at the stage of lockdown when it was impossible to get hold of any flour, so these are what I made instead. Nothing will ever beat a proper homemade Danish, but for a quick and easy version they are pretty delicious!
The recipe below makes 6 pastries, but it can easily be scaled up to make more. I also tend to make half as pinwheels and the other half in a more classic shape, but feel free to stick to one design if you prefer.
1 sheet ready-rolled puff pastry, removed from the fridge about 30 mins before you start
1 tin apricot halves (like this), drained
6 heaped tablespoons of ready made custard
1 egg, beaten
A couple of tablespoons of apricot jam
A couple of tablespoons of icing sugar
Start by unrolling the pastry, and slice into 6 equal-sized squares.
Start by making the 3 pinwheel pastries.
For the first one, take one square of pastry and, using a sharp knife, make four cuts from the corners into the centre of the square as per the image below. Make sure that the cuts do not join in the middle.
Take one corner of each triangle and fold into the middle.
Place about a tablespoon of custard into the centre of the pinwheel.
Then top with an apricot half.
Repeat this process with two other squares of pastry so you have three pinwheel pastries.
Transfer the pastries to a baking tray lined with baking paper (you might need more if you only have small trays).
Brush the pastry with the beaten egg.
Bake for about 10-15 minutes in the oven until golden.
While they are still warm, soften the apricot jam briefly in the microwave before liberally – yet gently –brushing all over the pastries (including the apricot).
While the wheels are in the oven, make the remaining 3 pastries.
Take the first square and, using a knife, cut two ‘L’ shapes into the pastry, making sure they don’t join.
This next bit is a little confusing, but bear with me and use the photo for guidance!
Take one corner and fold over to the opposite inside corner of the smaller square. Repeat with the other corner.
Spoon about 1 tablespoon of custard into the centre of the pastry.
Top with an apricot half.
Repeat with the remaining two squares of pastry so you end up with three in total.
Brush with egg wash and bake in the oven for 10-15 minutes until golden.
While still hot, brush the pastry (including the apricot) with some of the softened apricot jam.
When both sets of pastries are a little cooler, mix a couple of tablespoons of icing sugar with a splash of water in a bowl until you have a firm but pliable icing.
Using either a spoon or piping bag, drizzle the pastries with the icing.
And that’s it!
So easy but SO delicious.
Best served warm with your morning coffee and the weekend papers!