Name: Almond and Blueberry Danish
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 2 sheets puff pastry thawed; 80 g butter softened; 75 g caster sugar; 1 egg; 100 g almond meal; 150 g frozen blueberries; 55 g icing sugar sifted; 3 tsp lemon juice

by Pampas Last updated on 07/16/2019

With a zesty glaze and warm blueberry centre, there's no denying a piece of this decadent danish. - Pampas

Ingredients

2 sheets Pampas puff pastry thawed
80 g butter softened
75 g caster sugar
1 egg
100 g almond meal
150 g frozen blueberries
55 g icing sugar sifted
3 tsp lemon juice

Method

Step 1

Preheat oven to 220˚C conventional or 200˚C fan-forced. Line a baking tray with baking paper.
Step 2

Whisk butter and sugar in a medium bowl until light and fluffy. Whisk in eggs until combined. Stir in almond meal until combined. Place pastry on the prepared tray, overlapping sheets to form a 45cm x 24cm rectangle. Spoon almond mixture into the centre, forming a 33cm x 10cm rectangle. Cut long edges into 2cm wide strips, stopping 2cm away from almond mixture. Top almond mixture with blueberries. Fold over short sides to partially cover filling. Fold back pastry strips, alternating left and right to form a braid. Bake for 30 minutes or until golden. Transfer to a wire rack to cool.
Step 3

Meanwhile, combine icing sugar and lemon juice in a small bowl. Drizzle the icing mixture over cooled or slightly warm pastry. Stand for 5 minutes before serving.