Danish pastries

Method

1. 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.

2. 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.

3. Step 3

   Bake for 20-25 mins or until pastry is golden and puffed. Set aside to cool.

4. 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.