Apple Danish
Ingredients
- 3 tbsp butter
- 4 tbsp demerara sugar
- 2 small eating apples, peeled, cored and diced
- pinch each ground allspice and cinnamon
- 500g pack puff pastry
- 1/2 cup plain flour for rolling
- 1 egg, beaten
- 2 tbsp icing sugar + half tbsp water
Method
- Heat a saucepan and melt the butter with a 3 tablespoons of demarera sugar.
- Add the apples and spices and cook for 5 minutes, until the apples had slightly softened but not completely cooked. Remove from the heat and set aside to let it cool down
- Sprinkle the flour into a clean flat surface and roll the pastry out to q fairly thin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
- Divide the apple 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.
- Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden.
- Make the icing sugar glacing by dissolving it in half a tablespoon of water.
- Drizzle it to the cooked apple danish.