Apricot Danishes & Pastry Cases

Serves: 8

Prep: 15 mins

Cooking: 20 mins

Oven Setting: CircoTherm

Method

Preparation

For the Apricot Danish

• Place into a preheated oven using CircoTherm, 200˚C.
• Cut each sheet of pastry into 4 squares. On each square cut a border 1cm wide, leaving it intact at two opposite corners.
• Brush the centre square with a little marmalade or jam and place 2 apricot halves diagonally in the centre positioned towards the corners which are not cut.
• Fold the corners of the solid square on 2 sides diagonally across the Apricots gently pressing them together to secure.
• Fold each of the 2 cut corners of the border so that they overlap the solid squares.
• Brush the pastries with the egg wash.
• Place them on a baking tray lined with baking paper and begin preparation for pastry cases.
• If you are not cooking the cases, place danishes in oven and bake for 18 minutes or until pastry is golden.
• To serve, dust apricot danishes with icing sugar.

For the Apricot Danish

• Cut each sheet of pastry into 4. Cut a small strip, about 1.5cms, from each side of the square. Brush along the edges of the square with a little water and place each strip along the edges of the square, pressing gently. Remove any excess pastry.
• Brush pastry with egg wash and place on a baking tray.
• Bake for 18 minutes or until pastry is golden.
• To serve, dust apricot danishes with icing sugar.
• To flatten the inside of the pastry case use a similar sized glass to gently press the raised surface making sure that you don’t flatten the edges, leaving a “wall” to allow for fillings. Leave to cool and fill them with your preferred fillings eg custard and fresh fruit.

Recipe presented by NEFF.