Custard Cherry Caramelised Pecan Danish Pastries Recipes

CUSTARD, CHERRY & CARAMELISED PECAN DANISH PASTRIES

Steps:

• Make the custard ahead of time from custard powder by packet instructions.
• Allow to cool completely.
• Heat the coconut oil in a small saucepan.
• Add the pecans and gently sauté for a couple of minutes.
• Add the brown sugar and stir through for a further couple of minutes over a low heat to dissolve and coat the pecans.
• Remove from the pan on to kitchen paper for a few seconds (to remove excess oil) and then set aside.
• When ready, roll out the pastry (in small batches to make it easier to work without getting too warm) to 3 to 4 mm thick.
• Cut into squares (approx 10 cm (4 inches) for large and 7 cm (3 inches) for small pastries).
• Drop about 1½ to 2 teaspoons of custard into the centre of the dough square (a teaspoon for small pastries) and top with a cherry or two and a few pieces of broken pecan.
• Roll-up the four pastry corners into the middle (to surround the filling) and then roll in the four remaining sides to create a small basket for the filling. Use a little milk/egg-wash as needed to stick.
• Place the uncooked pastry onto a large baking sheet lined with baking paper.
• Repeat the filling and rolling process until you have used all your squares.
• Place the uncooked pastries on the tray into the fridge for 30 minutes (it is important for the dough to be chilled before it goes in the oven).
• Pre-heat the oven to 220 C/425 F/Gas 7.
• When chilled, glaze the raw pastry edges with either beaten egg or milk and bake for 15 to 20 minutes until crisp and golden.
• Remove from the oven and whilst still hot, take a couple of teaspoons of apricot jam, warm in the microwave (or over a bowl of steaming water) and brush each baked pastry with the jam to glaze.
• Set on a wire rack to cool completely.
• Once cool, mix about 3 heaped teaspoons icing sugar with a dribble of water to make a drizzleable icing. Drizzle across the top of each of the pastries.