This classic recipe can be tweaked to your liking. Try adding cardamon, pecans, toffee or custard for the filling.
1 x Danish dough
1/2 cup raspberry jam
425g can apricot halves, well drained
1 egg white, beaten
1-2 tablespoons white sugar
1 Preheat oven to 200C. Line 2-3 baking trays with baking paper. Halve quantity of pastry and roll out pastry, one piece at a time, until ½ cm thick. Wrap other piece of pastry in plastic wrap and refrigerate until required.
2 To make Spandau: Cut pastry into 10cm squares. Place a teaspoon of jam or an apricot half into the centre of each square. Fold over one tip or corner of pastry to centre of pastry, covering half the filling, and fold opposite corner over forming a rectangular envelope. Secure in place by brushing with egg white.
3 To make Pinwheels: Cut pastry into 10cm squares. Place a teaspoon of jam or an apricot half into the centre of each square. With a sharp knife make 4cm diagonal cuts from each corner, toward the centre of pastry. Brush every other pastry point with egg white. Lift the brushed pastry points up and press together forming a pinwheel shape.
4 Place prepared pastries onto baking trays and brush with egg white. Sprinkle with sugar and bake for 12-15 minutes or until golden brown and crisp. Serve hot or cold.
Check out Dixie’s fool-proof recipe for Danish Pastry.
