Plum breakfast pastries

You'll love whipping up these plum pastries for breakfast – they’re fast to prep and cook, and so much cheaper than ducking out to buy Danish pastries from a bakery.

By Nici Wickes
  • 10 mins preparation
  • 35 mins cooking
  • Makes 8
  • Print


  • 300 g store-bought puff pastry
  • 3/4 cup store-bought custard
  • 3-4 large ripe plums, halved, peeled and de-stoned
  • 1/2 tsp cinnamon
  • 1 egg, whisked for egg wash
  • Icing sugar, to dust


  • 1
    Preheat oven to 190°C. Lightly dust an oven tray with flour.
  • 2
    Cut the pastry into 8-10cm discs. Set out on the tray and score a circle, about 1cm, inside the pastry edge of each disc.
  • 3
    Dollop custard inside the scored circles and top with a plum half, with the cut side down. Sprinkle the plum with some cinnamon.
  • 4
    Brush the exposed pastry with egg wash, then bake for 25-35 minutes or until puffed up and golden brown.
  • 5
    Cool and dust with icing sugar.


Instead of custard, try a mix of brown sugar (to taste) with either cream cheese, sour cream or crème fraîche.

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