Mum's homemade pear and honey Danish pastries
Nici Wickes shares her mum's incredibly easy Danish pastry recipe. Using a top-quality puff pastry is critical to success, along with fresh pears, sweet honey and silky custard. You'll never buy store-bought again!
- 3 firm pears
- 400 g flaky puff pastry (this recipe used Paneton or a block)
- flour for rolling
- 1/2 cup store-bought custard
- 1 heaped tbsp ground almonds
- 2 tbsp honey, warmed
- icing sugar, to dust
- Preheat oven to 220°C. Lightly flour an oven tray.
- Peel, halve and neatly core the pears. Use a teaspoon to remove the core. Use a small knife and slice thinly, keeping each slice attached at the stem end. This is so you can fan them out.
- Dust a bench with flour. Roll the pastry into a 36cm x 36cm square. Divide into 6 smaller squares. Transfer to the prepared tray. Score a 1cm border around each square.
- Mix the custard with the ground almonds. Dollop a heaped tablespoon onto each pastry. No need to spread. Fan out each sliced pear half and put on the custard, keeping within the border. Brush the pear with honey.
- Bake until puffed and golden, and the pastry bottom is cooked.
- Brush with more honey while still warm and allow to cool. Dust with icing sugar.
- Serve with coffee or tea and impress your friends!