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Apple and Custard Danish

Yields6 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Custard Danish

Ingredients:
For the Custard Danish:
 1 sheet frozen puff pastry, thawed
 500 ml First Choice Vanilla Custard
 3 tbsp cornflour
 2 tbsp First Choice Full Cream Milk
 ¼ cup First Choice Salted Butter
 60 g granulated sugar
 2 tbsp First Choice Orange Blossom Honey
 215 g Granny Smith apples, (3 medium-sized apples)
 2 tsp fresh lemon juice
 1 large egg + 2 tsp milk, (for egg wash)
For the Glaze:
 ¼ cup powdered sugar
 ½ tsp First Choice Milk
 ½ tsp ground cardamom
Directions:
For the apple filling:
1

Peel, core and slice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.

2

In a large pan, melt the First Choice Salted Butter and First Choice Orange Blossom Honey over medium-high heat.

3

Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer gently for about 4 minutes.

4

Cover, reduce heat to medium-low and cook until the apples softened about 8 minutes.

5

In a small bowl whisk 1 tablespoon of the cornflour with 1 tablespoon of First Choice Milk to create a roux.

6

Add to the apple filling and mix gently until thickened. Set aside to cool completely.

For the custard filling:
7

Add the First Choice Vanilla Custard to a microwave-safe bowl, heat on high for 2 minutes. In the meanwhile, in a small bowl whisk together 2 tablespoons of cornflour and 1 tablespoon of First Choice Milk.

8

Whisk the cornflour mixture into the custard until smooth and microwave at 2 minute intervals until thickened.

9

Use your hands to lightly press cling wrap over the custard, so that it's touching the top of the custard and allow it to cool completely.

For the pastry:
10

Unfold the thawed puff pastry and lay it flat onto a floured surface or sheet of baking paper. Using a sharp knife, cut off two corners of the dough and then two small triangles 3 inches apart from each other on the other end.

11

Spread the custard filling down the length of the centre of the strip, followed by the apple filling. Using a sharp knife, cut 10 slanting strips 2 cm of each other along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.

12

Whisk together the egg with 2 teaspoons of First Choice Milk and use a pastry brush to lightly brush the edges. This helps the edges turn golden brown once baked.

13

Transfer the Danish to a cooling rack.

14

Whisk together the powdered sugar, cardamom and First Choice Milk until it reaches a thin glue-like consistency. If it’s too thick, add a touch more liquid. If too thin, add a bit more sugar.

15

Drizzle on top of the warm danish and enjoy!

Nutrition Facts

Servings 0