Easy Danish Pastries made with Puff Pastry
These cheats Danish pastries are super easy to make and perfect to add to lunch boxes or serve with a cuppa in the afternoon.
Servings: 11
Calories: 224kcal
Ingredients
- 375 g puff pastry ready rolled
- 6 teaspoons raspberry jam
- 2 tablespoons olive oil or other mild oil
- 1 tablespoons icing sugar
Instructions
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Take the pastry out of the fridge and measure out your other ingredients.
- Unroll the pastry carefully and cut into 3 wide slices (from the long side).
- Brush one slice with a little oil and add the second slice on top, brush that with oil and add the third slice.
- Roll in a firm long sausage shape, rolling the long side.
- Cut 11-12 slices.
- Press each slices with your thumb to stretch it a little, then add a small dollop of jam (about ½ teaspoon), then seal, into a half moon shape.
- Do this with each slice then place on a lined baking tray (you can use the baking paper the pastry comes in or any non-stick baking paper. Leave a bit of room between the pastries.
- Brush each pastry with a little oil and then bake in the oven for 20-25 minutes until golden. Keep an eye on them in case your oven runs hot.
- Leave to cool, then add a generous dusting of icing sugar.
- Enjoy!
Notes
- You may use your favourite jam for these pastries.
- Don't worry if you add a little too much jam, it will ooze out but go toffee like and glorious.
- Do not eat when hot! The jam is like hot lava inside and you will burn your mouth.
- These are best served fresh, but can be kept in the fridge overnight and added to lunchboxes the next day.
Nutrition
Serving: 11g | Calories: 224kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 86mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
