Pear and cinnamon custard Danish pastries recipe

Method

1. First make the custard: whisk the cornflour with 2 tbsp of oat milk-alternative in a heatproof mixixng bowl until smooth, then set aside. Pour 130ml of oat milk-alternative into a small saucepan with 30g icing sugar, the vanilla extract and cinnamon. Bring just to the boil, then pour half into the bowl with the cornflour mix, whisking until smooth. Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1-2 mins or until thickened.
2. Remove from the heat, then whisk in the spread and a small pinch of turmeric to just colour the custard. Return to the bowl, cover the surface of the custard with clingfilm to prevent a skin forming, then set aside to cool to room temperature.
3. Put half the lemon juice in a large bowl and top up with cold water. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. Set aside.
4. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside.
5. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. Using a pastry brush, dab the centres with a little of the maple syrup mix. Fold the corners into the centre, leaving a small gap between each fold and gently pressing down to stick. Transfer to a baking sheet, still on the paper.
6. Spoon 2 tsp custard into the middle of each square and spread a little – you'll have some custard left over; keep in the fridge and serve with fruit another day. Top each pastry with 4-5 pear slices, fanning them out and pressing down gently. Brush the edges of the pastry with the remaining maple syrup mix, then bake for 15-20 mins until golden. Transfer to a wire rack to cool completely.
7. Mix the remaining 40g icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle over the pastries and scatter with the chopped pistachios to serve.

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