Raspberry, custard Danish pastries

Eat these for breakfast on a special occasion or have them as a cheeky snack during the day.


375g pack of ready made pastry (or if you fancy making your own, you can!)
200g raspberries
50g icing sugar
70g of ready made custard (or if you fancy making your own, you can!)
1 egg
1 ½ tbsp demerara sugar

Eggs can be picked up at Fluffets, while the rest of the ingredients can be bought locally.


Start by preheating the oven to gas mark 6 or 200 degrees.

If you’re making your own pastry, do that now, or if you are using a pre made pastry, unroll it and cut into 6×13 cm squares. Cut a diagonal 5cm slit from each corner and then arrange them on a large baking sheet.

You will also need to make the custard here if you are making your own.

Split the raspberries in half and mash one half with the 1tbsp icing sugar.

Spoon 1 tbsp of the custard into the centre of each square, divide the mashed raspberries between them and then top with a few whole raaspberries.

Make sure to work so the pastry is diagonal, fold the right flap from each slit into the centre above the filling to create a pinwheel effect.

Whisk the egg to create an egg wash and brush over the pastry before sprinkling with the sugar.

Bake for 15 minutes until crisp and golden and then leave to cool.

Mix the remaining icing sugar with 2tsp water to make a thin icing, drizzle this over the pastries to serve.


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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi