Raspberry custard Danish pastries recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat up. Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on a large, lined baking sheet.
2. Set aside 18 whole raspberries; mash the remainder with 1 tbsp icing sugar.
3. Spoon 1 tbsp custard into the centre of each pastry square, divide the mashed raspberries between them, then top each with 3 whole raspberries. Working so the pastry is diagonal, fold down the right-most flap of pastry from each slit into the centre above the filling, like a pinwheel. Pinch together using beaten egg to help them stick. Brush the pastry with beaten egg, then sprinkle with the demerara sugar.
4. Bake on the preheated baking sheet for 12-15 mins until crisp and golden. Leave to cool on a wire rack.
5. Mix the remaining 50g icing sugar with 2 tsp water to make an icing that’s thin enough to drizzle over the pastries to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Summer baking recipes