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!
- 30 mins cooking
- Makes 4
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Ingredients
- 3 firm pears
- 400 gram 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 tablespoon honey, warmed
- icing sugar, to dust
Method
- 1Preheat oven to 220°C. Lightly flour an oven tray.
- 2Peel, 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.
- 3Dust 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.
- 4Mix 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.
- 5Bake until puffed and golden, and the pastry bottom is cooked.
- 6Brush with more honey while still warm and allow to cool. Dust with icing sugar.
- 7Serve with coffee or tea and impress your friends!
Notes
- Try this with blueberries or raspberries instead of pears. - Scoring the pastry means not quite cutting all the way through – use the tip of a sharp knife for best results.
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