Apricot custard danishes
The Danish's are quick and easy to make and make a delicious breakfast. Make the custard the night before then you can make them in 10 minutes.
First make your custard
Add the sugar to the custard powder mix
Bring the plant milk to the boil in a saucepan
Whisk in the custard powder mixture and gently simmer for 1 minute
Allow to cool and then place in the fridge to chill for 30 minutes
Whisk custard to soften
Place your apricot halves onto kitchen paper to remove any juice.
Pre heat the oven to 200C
Cut the puff pastry sheet into to 6 squares
Place 2 apricot halves in the opposite corners of each square
Add a tablespoon of the cold custard between the 2 apricots halves.
Brush a little plant-based milk around the edge to help it stick
Fold the 2 opposite corner to cover the custard
Lift onto a lined baking tray
Brush the outside with a touch of plant milk
Bake for approximately 15-20 minutes
When golden brown, remove from the oven and allow to cool slightly
Add a little warm water to the apricot jam to make it thin enough to brush onto the pastries
Brush each pastry lightly
Best served warm and dusted with a little icing sugar.
For the custard
250ml plant milk
3tbsp custard powder combined with 3tbsp of plant milk
2 ½ tbsp caster sugar
1 375g pack of pre-rolled puff pastry sheet
1 tin apricots halves drained
Plant based milk for glazing
1tsp apricot jam for glazing
Icing sugar for dusting