Raspberry custard Danish pastries recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat up. Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on a large, lined baking sheet.
2. Set aside 18 whole raspberries; mash the remainder with 1 tbsp icing sugar.
3. Spoon 1 tbsp custard into the centre of each pastry square, divide the mashed raspberries between them, then top each with 3 whole raspberries. Working so the pastry is diagonal, fold down the right-most flap of pastry from each slit into the centre above the filling, like a pinwheel. Pinch together using beaten egg to help them stick. Brush the pastry with beaten egg, then sprinkle with the demerara sugar.
4. Bake on the preheated baking sheet for 12-15 mins until crisp and golden. Leave to cool on a wire rack.
5. Mix the remaining 50g icing sugar with 2 tsp water to make an icing that’s thin enough to drizzle over the pastries to serve.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.