A few weeks ago I made myself a promise that I would make more use of the books I have on display in my kitchen. So recently I have been like a woman possessed finding recipes to cook and enjoy with the family.
Today I thought I would bake a recipe from a very talented pastry chef. Lorraine Pascale, always produces stress free, easy to follow recipes which always turn out a successful end result.
The recipe today is taken from her book,’ Home Cooking Made Easy’.
These Danish pastries are so quick to make and are made from store cupboard ingredients. Go on make yourself a batch for a weekend breakfast or coffee with friends. You really will be amazed at the simplicity of this recipe.
1 x 375g packet of puff pastry ( I used the ready rolled sheet)
Plain flour for dusting
1 x 220g tin of apricot halves
300g thick custard ( shop bought)
I never used all of the custard but it stores for three days, so can serve the left overs with something else for a dessert.
1 egg, lightly beaten, for the egg wash
Sugar for sprinkling
Non stick baking parchment
Pre-heat oven 220C, Gas 7
Roll out pastry on a slightly floured surface to a square 30cm x 30cm.
if you have used the ready rolled sheet, unroll but keep it on the paper.
To make the Imperial star shapes,cut the pastry into 7.5cm squares ( I got 12 out of the sheet of pastry)
Place the squares onto a baking sheet lined with non stick baking parchment. Space them out slightly. From here on I found it easier to work on the baking tray to assemble.
Make diagonal cuts from each corner to within 1 can of the centre of the square.
Spoon 1 heaped teaspoon of the readymade custard into the centre of the square,place one of the apricot halves on top of the custard.
Fold alternate corners of each cut section down to the centre,brushing the tips with beaten egg.
Place them into the fridge for 15 mins,until they are firm.
Remove from the oven and cool. They are delicious eaten warm or cold