Gluten Free Fig and Almond 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
Calories: 496kcal
Equipment
Ingredients
- 1 packet Jus~Rol Gluten Free Puff - 280g packet
- 2 ripe fresh figs
- 50 g dairy free cream cheese
- 50 g ground almonds
- 1 tbsp caster sugar
- 1 tbsp raspberry 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.
- TOP TIP: The excess pastry can be used for cheeky little parcels with any leftover cream cheese filling.
To make the cream cheese filling
- In a small bowl weight out the cream cheese, ground almonds and sugar, beat to combine. You should have a thick nutty cream filling.
To build the Danish pastry
- Next halve the fresh figs after cutting off the stem (if they have ones).
- Cut your puff pastry squares in a windmill shape as shown.
- Now add a good spoonful of the almond and cream cheese filling to the centre of the shape and fold each corner inwards to create your Danish windmill.
- Next brush the shape with the watered down raspberry jam and place the halved fig in the centre of the Danish, pressing down gently.
- 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.
- If you have any leftover raspberry jam you can give the Danish a final glaze, especially the fig as this may look a bit dry after being baked.
Nutrition
Calories: 496kcal | Carbohydrates: 42g | Protein: 8g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 194mg | Potassium: 116mg | Fiber: 3g | Sugar: 11g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg