Apple Custard Danishes
Servings: 10
: 339 kcal
Author: Just Jo
Ingredients
  • Half quantity of Danish Pastry*
  • 2 small Pink Lady apples cored but not peeled
  • 2 tsp ground cinnamon
  • 1 tbsp demerara sugar
For the creme patissiere
  • 2 medium egg yolks reserve one white for glazing
  • 50 g caster sugar
  • 40 g plain flour
  • Seeds of one vanilla pod/1 tsp vanilla extract
  • 200 ml full fat milk
  • Icing sugar - optional to glaze with
Instructions
  1. Make your creme pat first to give it time to really chill – heat the milk to just under the boiling point in a small saucepan. Meanwhile, whisk the egg yolks, caster sugar, plain flour and vanilla together to make a paste then when the milk is up to temperature, slowly dribble it in whisking all the time. Pour back into the pan and cook on medium heat until the custard thickens (at first it will feel *heavy* on the whisk then it will rapidly become very thick). Pour into a bowl or jug through a sieve to remove any lumps and cover immediately and directly with cling film. Once reaches room temperature refrigerate until needed.
  2. Slice your apple into thin pieces 1-2mm thick and place in a bowl with plenty of cold water and a squeeze of lemon juice to prevent browning.
  3. Roll your dough out to slightly less than 1cm thick into a large square shape – the exact dimensions don’t matter too much.
  4. Trim the edges pushing down with the knife don’t drag it through the pastry as this can restrict the rise. Slice into 10-12 evenly sized squares, transfer them to lined baking trays at this point spacing 2 inches apart to allow for further rising. I use reusable silicone sheets and can’t recommend it enough.
  5. Pipe a blob of creme patisserie into the centre of each square – a generous tablespoon each is about right. Use a small piping bag or just dollop out with a spoon.
  6. Brush the points of each square with the reserved egg white then bring the opposing edges up and pinch them together in the centre, over the creme pat filling. Dust with 1 tsp of cinnamon just over the centre (a tea strainer is a good tool here).
  7. Place 3 slices of apple on top of each square and then lightly cover the pastries with oiled cling film and leave to prove for 30-40 minutes in a warm, draft free atmosphere until almost doubled in size.
  8. Preheat the oven to 180°C.
  9. Brush the exposed pastry with the reserved egg white then dust over a little more cinnamon and the demerara sugar and bake for 20-22 minutes until well browned, risen and dry to touch on the pastry.
  10. Transfer to a rack to finish cooling using a large thin spatula and once cool, drizzle with some glacé icing if liked to decorate. (Mix 4 tbsp of icing sugar with a little cold water to make a thick paste which slowly drizzles off your spoon to give the best finish).
Recipe Notes

Follow the link above for my Danish pastry recipe.