Monday, May 3

Breakfast, morning or afternoon tea - Cheat's custard danish




 I know it's a bit of a cooking sacrilege to make a danish with puff pastry, but not many people actually have time to make danish pastry!  So I cheated, and now I really don't know what I was so apprehensive is about!

I've used bartlett pears, but made three more simultaneously - tinned peaches turned out divine, strawberry was a little sloppy, peaches were nice.  Pear and Apricot the best outcome, but I really, really want to try it with cherries - when they come back in season :)

This is also great for those with gluten intolerances - you can get gluten free pastry, make your own custard... tastes no different!

Ingredients:

2 sheets frozen puff pastry, thawed
50 g almond meal
1/4 cup icing mixture
1 cup thick custard
1/4 cup slivered almonds
1/2 cup fruit of choice
(suggestions: pitted cherries, drained tinned apricots, sliced pears, sliced peaches)
1 egg

2 tblsp milk


Method: Preheat the oven to 200 degrees C.

Imagine your sheets of puff pastry are divided into three horizontally, on the outer two thirds of each one, cut 1/3 way into the pastry in 1 inch intervals to create 'fringes' on each side.



In a bowl, mix the almond meal and icing sugar roughly - pat onto the middle strip of your puff pastries, not touching the 'fringes'.



Over the almond meal mixture, spread custard with a spoon in a one-inch thickess leaving 1 inch at top and bottom of the pastries with no custard.

Place fruit on top of custard, in just one layer, but packed firmly next to each other.

Sprinkle 1/4 of the slivered almonds over the fruit on each pastry, this should mean you have half the allocated amount remaining.


Bend the top fringe from each side of your pastries upwards and towards the centre, making an edge at the end to prevent filling falling out. Repeat this method with the bottom fringes.

Then fold over the remaining fringes at 30 degree angle left-over-right from top-to-bottom to create a plait-like effect.



In a small bowl, crack your egg and add milk and lightly whisk. Brush over the pastries and then sprinkle remaining slivered almonds on top.

Place the pastries on a greased baking tray and bake in the oven for 15-20 minutes or until golden brown on top.

Cut into slices to serve.

They are truly truly scrumptious - in the chitty chitty bang way!
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3 lovely comments:

Chantelle {fat mum slim} on May 3, 2010 at 6:42 AM said... [Reply to this amazing comment]

Yumbo. That's definitely right up my alley! x

Jasmine1485 on May 3, 2010 at 10:28 AM said... [Reply to this amazing comment]

My mum lives too far away for me to cook for her on Mother's Day, but I know my partner would appreciate the hell out of this :)

Lorraine @ Not Quite Nigella on May 3, 2010 at 1:07 PM said... [Reply to this amazing comment]

What a great idea for Mother's day-it's perfect for breakfast or for afternoon tea! :D


 

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