Custard berry danishes desserts recipes
Ingredients
1/2 x 125g punnet blueberries
1/2 x 125g punnet raspberries
1/2 x 250g punnet strawberries, sliced
1 teaspoon cornflour
1 teaspoon icing sugar mixture
2 sheets butter puff pastry, partially thawed
2/3 cup thick vanilla custard
1 egg
Icing sugar mixture, for dusting
Custard berry danishes desserts recipes
Method
Step 1
Preheat oven to 210°C/190°C fan-forced. Lightly grease 2 large baking trays with oil. Combine blueberries, raspberries, strawberries, cornflour and icing sugar in a bowl. Set aside.
Step 2
Place pastry sheets on a flat surface. Cut each sheet into 4 squares. Fold edges over on each square to form a 1cm border. Place on prepared trays. Spoon 1 level tablespoon custard in the centre of each pastry square (don't spread custard). Top with 2 level tablespoons berry mixture.
Step 3
Whisk egg and 1 teaspoon cold water in a small bowl. Using a pastry brush, brush edges of pastry with egg mixture. Bake for 15 minutes or until pastry is golden and puffed. Stand for 5 minutes on trays. Transfer to a wire rack to cool. Serve dusted with icing sugar mixture.
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