4-Ingredient Apricot Danish Pastry Recipe

Ingredients

• 350 g ready rolled croissant dough ((1 tin))
• 400 g custard ((1 tin))
• 240 g apricot halves ((1 tin, drained))
• 1 medium free range egg
• icing sugar (powdered sugar) ((optional))

Instructions

1. 1

   Preheat the oven to 200C/390F (180C/355F fan). Divide the dough into six triangles.

2. 2

   Place a dessert spoon of custard into the middle of a triangle.

3. 3

   Put an apricot half on top, cut side down.

4. 4

   Fold the sharper points up to meet each other and pinch. Fold the last point up and press together. Repeat for every triangle.

5. 5

   Place on a greaseproof paper lined tray and brush with the egg.

6. 6

   Bake for approx 12 minutes until golden brown. Allow to cool.

7. 7

   If you like them a little sweeter, sprinkle with powdered sugar.