I just started to write this post to you all ‘nothing really exciting today...just a nice way to use up any leftover pastry and crème patissierie that you might have after making the custard tarts of last week’. It maybe felt like a bit of a come down after the air punching, patting-myself-on-the-back fest induced by this week’s other (very brilliant) offering of peanut butter (genius) cupcakes. I clearly am not over them yet.
Cheating Danish Pastries.
A few notes:
- I'm not really going to give you very prescriptive instructions here, it's just kind of like 'cut and stick' with pastry and if you're using leftover bits and pieces, grams and spoonfuls is not very helpful. Make any shape and size you want, use any filling you want, make savoury ones, make Nutella ones....go crazy creative. I'll just tell you roughly what I did.
You will need
a baking sheet, greased with butter
shop bought puff pastry or homemade flaky pastry
pecan nuts, toasted
- Preheat the oven to 200 °c.
- For the filling I stirred the maple syrup into the creme patissiere.
- Now roll out the pastry, in lots and lots of icing sugar, so it's about 1/2 cm thick.
- I cut some squares and some rectangles and dolloped the mapley creme patissiere in the middle of each.
- On some creme patissiere blobs I sprinkled blueberries and on others, pecans.
- Now for the folding. The rectangles, I folded the long sides into the middle, and the squares, I got a bit creative like this.....
- ...or you could just fold the four corners into the middle to meet each other, like I did with one of them.
- When they're all ready to go, get them on you baking sheet and bake in the hot oven fro 15-20 minutes (or more or less depending on the size of your pastries).
- When the pastries are golden and crispy, remove from the oven and move immediately onto a wire rack to cool, you don't want any sugar to cool and set and stick everything to the baking sheet.
- Dust liberally with icing sugar, eat and air punch.