Fruit (I used apple but have used tinned fruit too, whatever you have really)
Milk or cream
Flavouring etc (I used some cinnamon and some brown sugar)
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.
Next you cut the pastry into the required number of pieces, brush with butter and sprinkle some flavouring on if desired.
Next add fuit.
Carefully seal the edges and fold into consistent shapes, presentation is important! (to some)
Brush the out side with melted butter too.
Then bake at 180C for about 1/2 an hour.
Dust with icing sugar.
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.
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.