Raspberry custard Danish pastries recipe
Classic Danish pastries get a new spin with summer raspberries and creamy custard for a quick-to-make treat worth trying. Ready in just 30 minutes, these little bakes are just as good with a cuppa or on their own.
See method- Makes 6
- 15 mins to prepare and 15 mins to cook
- 325 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 375g pack ready-rolled lighter puff pastry
- 200g raspberries
- 50g icing sugar, plus 1 tbsp
- 70g (4 tbsp) ready-to-eat custard
- 1 medium egg, lightly whisked
- 1½ tbsp demerara sugar
Each serving contains
- Energy
- 1370kJ 325.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.4g
- Sugars
- 20g
of the Reference intake
Carbohydrate 50.6gProtein 6.6gFibre 2.3g
Method
- 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.
- Set aside 18 whole raspberries; mash the remainder with 1 tbsp icing sugar.
- 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.
- Bake on the preheated baking sheet for 12-15 mins until crisp and golden. Leave to cool on a wire rack.
- 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.
- See more Summer baking recipes
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.
