Danish Pastries

You can basically choose your favourite fruit for these tasty pastries. We have used peaches and strawberries, but apricots, figs, raspberries or canned pear halves all work equally well.

Cooking time: 25 minutes

• 450g (1lb) puff pastry
• canned peaches/fresh strawberries
• beaten egg or milk to glaze
• 2 tbsp clear honey or smooth apricot jam, warmed
• 50g (2oz) icing sugar

METHOD:

Preheat the oven to 400F/200C/Gas mark 6.

Roll out the pastry and either stamp out circles or cut into squares and make a diagonal slit in each corner, fold over forming a windmill effect.

Lift fruit into the centre.

Brush the pastry with beaten egg or milk.

Lift onto your Cookrite plate and cook for 20 to 25 minutes until pastry is well puffed and golden. Brush the fruit with warmed honey or jam.

When cool, mix the icing sugar to a runny paste with a little water and drizzle over the pastries.