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.