Apple & blueberry Danishes
If you have about 45 minutes to spend in the kitchen, Apple & blueberry Danishes might be an awesome lacto ovo vegetarian recipe to try. For 92 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This side dish has 439 calories, 5g of protein, and 29g of fat per serving. This recipe serves 8. A few people made this recipe, and 45 would say it hit the spot. This recipe from BBC Good Food requires apples, blueberries, butter, and demerara sugar. Overall, this recipe earns a not so outstanding spoonacular score of 27%. Similar recipes are 20-Minute Blueberry Cream Cheese Danishes, Easy Cheese Danishes, and Crescent Cheese Danishes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 small eating apples, peeled, cored and diced
75g blueberries
3 tbsp butter
4 tbsp demerara sugar
1 egg, beaten
pinch each ground allspice and cinnamon
500g pack puff pastry
Equipment:
baking pan
oven
Cooking instruction summary:
First make the filling: melt the butterand 3 tbsp of the sugar in a mediumsaucepan. Stir in the apples and spicesand cook for 5 mins, until the fruit isslightly softened but not cooked. Removefrom the heat and stir in the blueberries.Roll the pastry out on a lightly flouredsurface to £1 coin thickness. Cut out 8 x11cm squares. Prick the squares all overwith a fork and transfer to a baking tray.Divide the filling between the pastrysquares, spooning it into the centre ofeach square. Bring the four corners intothe centre of each square and pinchtogether edges using a little of the eggto help stick. Brush all over the danisheswith the rest of the egg. They can becovered and chilled for a few hours now.Heat oven to 220C/200C fan/gas 7.Dust with the remaining demerara andcook for 20 mins until the pastry isgolden. Don’t worry if they pop openwhile cooking – they look even prettier.
Step by step:
1. First make the filling: melt the butterand 3 tbsp of the sugar in a mediumsaucepan. Stir in the apples and spicesand cook for 5 mins, until the fruit isslightly softened but not cooked.
2. Removefrom the heat and stir in the blueberries.
3. Roll the pastry out on a lightly flouredsurface to £1 coin thickness.
4. Cut out 8 x11cm squares. Prick the squares all overwith a fork and transfer to a baking tray.Divide the filling between the pastrysquares, spooning it into the centre ofeach square. Bring the four corners intothe centre of each square and pinchtogether edges using a little of the eggto help stick.
5. Brush all over the danisheswith the rest of the egg. They can becovered and chilled for a few hours now.
6. Heat oven to 220C/200C fan/gas 7.Dust with the remaining demerara andcook for 20 mins until the pastry isgolden. Don’t worry if they pop openwhile cooking – they look even prettier.
Nutrition Information:
