Danish pastries

These simple to make Danish pastries have interchangeable fillings so swap between shapes, or make them all! We give quantities for 8 pastries which are made from 1 x 500g block of puff pastry - to make more
defrost both blocks of pastry!

What you need:

• 1x 500g block Jus-RolTM Puff pastry - thawed
• Beaten egg white and caster sugar for glazing

Fillings

Pecan

• 75g/3oz. pecans - chopped
• 75g/ 3oz. demarara sugar
• 50g/2oz. butter softened

What you do:

1. Combine nuts and sugar in a bowl and cream together with butter

Almond and Apricot

What you need:

• 100g / 4oz ground almonds
• 50g/ 2oz butter - softened
• 75g/3oz caster sugar
• 80g apricot jam

What you do:

1. Combine almonds, butter and sugar in a bowl to a soft paste.

Handy tip: Alternatively use 100g made marzipan which is what we used with Morello cherry jam for some of the pastries.

Boats

1. Roll out pastry to an oblong approximately 16in x 8in trim sides and cut into eight equal squares.
2. Brush each with beaten egg white, divide pecan mixture between squares, placing down centre with corners top and bottom, fold in side corners to partially cover filling and overlap.
3. Brush with egg white and bake for 12-15 minutes

Windmills

1. Roll out pastry as for boats and cut into 8 squares.
2. With a sharp knife make cuts in towards centre at each corner, leaving a centre piece intact.
3. Place some almond paste on each centre, top with teaspoon of jam brush pastry lightly with beaten egg white and bring up each alternate corner to meet in middle.
4. Brush again and sprinkle with caster sugar and bake for 15-20 minutes.

Handy tip: To finish pastries very professionally scatter with a few flaked almonds along with the caster sugar just before baking.

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