- 3 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp demerara sugar
- 2 small eating apple, peeled, cored and diced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- pinch each ground allspice and cinnamon
- 75g blueberry
Blueberries are one of the few edibles native to North America and credited with being…
- 500g pack puff pastry
- little plain flour for rolling
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.