Fruit and puff pastry, a match made in heaven.
Apple & Blueberry Danishes
Chef Hope Romeo
6-8
45 minutes
20 minutes
American
Breakfast & Brunch
The cook time for this recipe does not include the time you'll need to make Hope's Puff Pastry Dough - a labor of love in its own right! It's linked below, under Ingredients.
Ingredients
3 tbsp butter
4 tbsp demerara sugar
2 small eating apples, peeled, cored and diced
1 pinch each ground allspice and cinnamon
½ cup blueberries
1 sheet puff pastry dough
All-purpose flour, for dusting
1 egg, beaten
Directions
First, 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.
Roll the pastry out on a lightly floured surface to a quarter’s thickness. Cut out 3-4” squares. Prick the squares all over with a fork and transfer to a baking tray.
Divide the filling between the pastry squares, spooning it into the center of each square. Bring the four corners into the center 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 400°F. Dust with the remaining demerara sugar and cook for 20 minutes until the pastry is golden. Don’t worry if they pop open while cooking – they’ll look even prettier.