A well-known favourite, the custard Danish pastry, are buttery, flaky pastry circles filled with custard and jam or apricots. Known traditionally as Spandauer, these are easier than you think and are a very popular breakfast pastry.
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CUSTARD DANISH RECIPE
Pour ½ cup of milk into a heavy based saucepan, and add sugar and vanilla, then heat on low-medium heat until steaming, stirring regularly to dissolve the sugar. Remove from heat.
In a large bowl, whisk together the remaining ¼ cup milk, egg yolk and cornflour until smooth and fully combined.
While whisking, very slowly pour the hot milk mixture into the egg mixture in a slow but steady stream. Don’t pour it too quickly or the heat will scramble the eggs.
Once everything is combined, return the mix to the saucepan. Heat over medium heat, stirring with a whisk constantly, until it gets very thick and no longer settles into itself when you move it around. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.
Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature
Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
On a lightly floured surface, roll the dough out to just over 30x40cm (about 12x16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square each.
Place the squares of dough onto the baking trays (6 on each), then fold each of the corners into the centre of each square. Press down lightly with your palm. Let them rest for 10-15 minutes
Use a spoon or similar to press a dent into the centre of each danish, then brush all over with the egg wash.
Add 2-3 teaspoons of custard to dent in each pastry. Top each with 1-2 teaspoons of jam or an apricot half.
Bake for 20-22 minutes or until golden, turning the trays after 10 minutes.
TO MAKE THE ICING
Mix together the icing sugar and 1 tablespoon of water. Add more water if you need to thin it or more icing sugar to thicken it. When it's a consistency you like, drizzle it over the warm pastries.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
All ovens vary, check for doneness 2-3 minutes before the recipe suggests.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.