Recipe: Fruit Danish

Ingredients

Pastry

Fruit (I used apple but have used tinned fruit too, whatever you have really)

Butter

White Chocolate

Milk or cream

Flavouring etc (I used some cinnamon and some brown sugar)

Icing sugar

Method

First of all you need  to lovingly are carefully mix, kneed and roll your pastry.  A rich butter danish pastry is ideal.  It should be cool but not frozen.

Edmonds
Edmonds

Next you cut the pastry into the required number of pieces, brush with butter and sprinkle some flavouring on if desired.

Brushing the butter on
Brushing the butter on
Cutting pastry
Cutting pastry

 

Next add fuit.

Apples
Apples
Sprinkled
Sprinkled

 

Carefully seal the edges and fold into consistent shapes, presentation is important! (to some)

Fold the pastry
Fold the pastry

Brush the out side with melted butter too.

Brush with butter
Brush with butter

Then bake at 180C for about 1/2 an hour.

Dust with icing sugar.

Dusted
Dusted

Mix your chocolate with a little splash of cream or milk and carefully melt in a double boiler (posh talk for about 20 seconds in the microwave)

Mix well until it’s consistent then pipe it on to your danish with a piping bag, carefully making a consistent drizzling effect.

Drizzle
Drizzle

Or, just shove it on with a fork.

Leave to cool a little and serve warm, or at least try not to burn your self on the hot fruit as you eat it from the tray.