400ghomemade puff pastry OR approx 400g ready-made puff pastry (gluten free as required) half of the quantity of accompanying puff pastry recipe
2tsplight soft brown sugar
18candied cherries or glace cherries(approx) See NOTES re candied cherries
560mlthick custardI made mine using custard powder, adding an extra couple of teaspoons for a thicker result
beaten egg or milk to glaze
4tbspapricot jam to glaze
3tspicing sugar and a little water to decorate
Make the custard ahead of time from custard powder by packet instructions.
Allow to cool completely.
Caramelise the Pecan Nuts
Heat the coconut oil in a small saucepan.
Add the pecans and gently sauté for a couple of minutes.
Add the brown sugar and stir through for a further couple of minutes over a low heat to dissolve and coat the pecans.
Remove from the pan on to kitchen paper for a few seconds (to remove excess oil) and then set aside.
Prepare the Danish Pastries
When ready, roll out the pastry (in small batches to make it easier to work without getting too warm) to 3 to 4 mm thick.
Cut into squares (approx 10 cm (4 inches) for large and 7 cm (3 inches) for small pastries).
Drop about 1½ to 2 teaspoons of custard into the centre of the dough square (a teaspoon for small pastries) and top with a cherry or two and a few pieces of broken pecan.
Roll-up the four pastry corners into the middle (to surround the filling) and then roll in the four remaining sides to create a small basket for the filling. Use a little milk/egg-wash as needed to stick.
Place the uncooked pastry onto a large baking sheet lined with baking paper.
Repeat the filling and rolling process until you have used all your squares.
Place the uncooked pastries on the tray into the fridge for 30 minutes (it is important for the dough to be chilled before it goes in the oven).
Pre-heat the oven to 220 C/425 F/Gas 7.
When chilled, glaze the raw pastry edges with either beaten egg or milk and bake for 15 to 20 minutes until crisp and golden.
Remove from the oven and whilst still hot, take a couple of teaspoons of apricot jam, warm in the microwave (or over a bowl of steaming water) and brush each baked pastry with the jam to glaze.
Set on a wire rack to cool completely.
Once cool, mix about 3 heaped teaspoons icing sugar with a dribble of water to make a drizzleable icing. Drizzle across the top of each of the pastries.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Link for Candied Cherries Recipe