These delicious fruit pastries are a must for your next brunch
Prep:20 mins
Serves 8
3 tbsp butter4 tbsp demerara sugar2 small eating apples, peeled, cored and dicedpinch each ground allspice and cinnamon75g blueberry500g pack puff pastrylittle plain flour for rolling1 egg, beaten
STEP 1First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.STEP 2Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.STEP 3Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.STEP 4Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.
