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Apple & blueberry Danishes

Apple & blueberry Danishes

A star rating of 4.8 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 8

These delicious fruit pastries are a must for your next brunch

Nutrition: per serving
low insalt0.73g


  • 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.

Recipe from Good Food magazine, April 2011

Goes well with


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A star rating of 4.8 out of 5.8 ratings

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