Mother's Day Danish Pastries
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
500g Ready to Roll Puff Pastry
150g Whitworths Honey Apricots
1 Medium Egg, beaten
50g Flaked Almonds
Preheat oven to 190°C / 170°C fan / gas mark 5.
Roll out pastry to 5mm thickness. Cut into 8 rectangles approximately 12cm x 7cm.
Roll out marzipan to 3mm thickness. Cut into 8 rectangles approximately 10cm x 5cm.
Brush the pastry with a little beaten egg, then place each marzipan rectangle onto each pastry rectangle.
Top each with 2 Whitworth’s apricots and sprinkle on the flaked almonds.
Place the completed pastries onto a large, lightly greased baking tray approximately 1cm apart and bake in the centre of the oven for 15-20 minutes or until golden brown.
Alternatively, for Cinnamon Apple pastries:
Cut the pastry into 10cm circles and the marzipan into 8cm circles. Instead of apricots, use a 40g pack of
Whitworths Cinnamon Apple Sprinkles and omit the almonds.