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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Such a simple recipe especially if you cheat & use puff pastry instead of making your own. Use a nice thick custard & don't overfill your danishes or the custard will spill over whilst cooking. I used tin raspberries when I made this...mmmmm yum! Ingredients:
2 cups self-raising flour |
30 g butter, cubed |
1/4 cup sugar |
1/2 cup milk |
1 egg |
1/3 cup prepared custard |
425 g canned apricot halves, drained (or fruit of your choice) |
maple syrup or honey |
Directions:
1. Sift flour into a bowl, Rub in butter with fingertips & stir in sugar.
2. Make a well in the centre & add combined egg & milk all at once, reserving about 2 teaspoons.
3. Mix quickly to a soft dough, turn onto a lightly floured board & knead gently.
4. Roll mixture into a square shape about 1cm thick.
5. Cut into 4 squares & spread evenly with custard, fold corners into the centre & top with 3 or 4 apricot halves, brush with remaining milk mixture.
6. Arrange on a baking paper-lined tray and bake at 200.C for 15-20 mins or until cooked.
7. Brush with maple syrup or honey & serve with extra custard.
8. If preferred use squares of prepared sweet puff pastry.
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