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Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the egg yolk and beat to combine. Add the almond meal, flour and almond essence and stir to combine.
Step 2
Cut the whole pastry sheets into quarters. Cut the half pastry sheet into 1cm-thick strips. Whisk the extra egg yolk and milk in a small bowl. Lightly brush the edge of each pastry square with egg mixture. Attach pastry strips to make a border and lightly brush with egg mixture. Spoon the almond mixture evenly among pastry squares and spread to the border. Top with berries. Use a small sharp knife to lightly score the pastry border.
Step 3
Bake for 20-25 mins or until pastry is golden and puffed. Set aside to cool.
Step 4
Place the icing sugar in a small bowl. Stir in enough water to make a runny paste. Place in a sealable bag and cut off 1 small corner. Drizzle over the pastries and set aside to set.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can use blueberries, raspberries, strawberries or blackberries for these pastries.
Prep time20 mins20 minutes, + cooling & setting time
+ cooling & setting time
Ingredients
50g butter, softened
1/4 cup (55g) caster sugar
1 Coles Australian Free Range Egg yolk
1/2 cup (60g) almond meal
2 tbs plain flour
1 tsp almond essence
2 1/2 sheets frozen puff pastry, just thawed
1 Coles Australian Free Range Egg yolk, extra
1 tbs milk
200g berries
1/2 cup (80g) icing sugar mixture
Description
Looking for an easy sweet? These delicious Danish pastries are made using puff pastry for a patisserie-style treat.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the egg yolk and beat to combine. Add the almond meal, flour and almond essence and stir to combine.
Step 2
Cut the whole pastry sheets into quarters. Cut the half pastry sheet into 1cm-thick strips. Whisk the extra egg yolk and milk in a small bowl. Lightly brush the edge of each pastry square with egg mixture. Attach pastry strips to make a border and lightly brush with egg mixture. Spoon the almond mixture evenly among pastry squares and spread to the border. Top with berries. Use a small sharp knife to lightly score the pastry border.
Step 3
Bake for 20-25 mins or until pastry is golden and puffed. Set aside to cool.
Step 4
Place the icing sugar in a small bowl. Stir in enough water to make a runny paste. Place in a sealable bag and cut off 1 small corner. Drizzle over the pastries and set aside to set.
