Apple & blueberry Danishes
- Preparation and cooking time
- Plus cooling
- Serves 8
- 3 tbsp butter
- 4 tbsp demerara sugar
- 2 small eating apples , peeled, cored and diced
- pinch each ground allspice and cinnamon
- 75g blueberry
- 500g pack puff pastry
- little plain flour for rolling
- 1 egg , beaten
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.