Gluten Free Apricot Danish Pastries
A simple and easy to make Danish Pastry using simple ingredients. Quick to make for a treat or breakfast and impressive to look at too despite not needing a masterclass in pastry skills! Gluten free, dairy free and egg free these are a winner in our family!
Servings: 4 pastries
Calories: 61kcal
Equipment
Ingredients
- 1 packet Jus~Rol Gluten Free Puff - 280g packet
- 2 ripe apricots
- 75 ml dairy free custard
- 2 tbsp apricot jam
- 1 tbsp boiled water
Instructions
- Take your ready-rolled puff pastry rectangle (ideally using Jus~Rol GF Puff Pastry) and cut into 4 equal size squares. The excess pastry will be required to decorate the pastries.
- Next halve the apricots carefully and and using your fingers twist out the apricot kernel/stone.
- Cut into your puff pastry squares into shapes as shown to create the side you will need for your criss-cross frame.
- Now add a teaspoon of the apricot jam to the centre of each apricot where the stone used to be.
- Next brush the pastry with the watered down apricot jam and place a good sized spoon of custard into the centre of each square.
- Fold the 'frame' corners diagonally and repeat the other side to overlap in the corners.
- If you have any leftover custard, now is the time you can carefully spoon it into any visible gaps within the pastry frame taking care not to get it on the frame as this will burn during baking.
- Finally glaze liberally with any leftover apricot jam to add a delicious shiny glaze.
- Pop in a preheated oven set at 220°C | 200°C fan | 400°F |Gas 7 for 15-20mins until a golden brown.
- Transfer to a cooling rack and eat once cooled to room temperature.
Nutrition
Calories: 61kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 11mg | Sodium: 24mg | Potassium: 99mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 0.2mg