Thanks to the convenience of frozen puff pastry dough, the hard part is done for you; all that's left is for you to choose the fruit that goes inside. If you don't have any pears, try using apples, Please enter a valid UK or Ireland mobile phone number, 375g pack ready-rolled lighter puff pastry. Spoon 1 scant tablespoon of pear puree into the center and spread it to the frame. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. First make the custard: whisk the cornflour with 2 tbsp of oat milk-alternative in a heatproof mixixng bowl until smooth, then set aside. Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside. Carbohydrate 54.9g Divide into 6 smaller squares. Arrange so a short side is facing you. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Gently spread 2 tablespoons of pastry cream on top of the fruit. 2 pears, quartered lengthwise, core removed and sliced finely. Use a coffee grinder to blend the almonds to a fine meal. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. Add condesed milk, cream, vanilla extract and egg yolks, mix evenly. In a medium bowl, cream together the butter and 2/3 cup of flour. Between two sheets of waxed paper, roll the butter mixture into a 6-by-12-inch rectangle. Fibre 3.3g. Add … baking pan. Cut in half lengthwise, and then cut each piece into four smaller rectangles - yielding 8 total danish rectangles. Spoon mixture down center of dough. It should not be considered a substitute for a professional nutritionist’s advice. On a lightly floured surface, roll the danish dough into a large rectangle about 10″ x 14″. Top evenly with the pear mixture, leaving any accumulated liquid on the plate. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. Cut slits in dough, 1 inch apart, down both sides of filling. Put half the lemon juice in a large bowl and top up with cold water. (These strips will be folded up to become the braided top.) Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1-2 mins or until thickened. Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. Using the egg wash, brush all exposed edges of the pastry dough. Serve the pastries cold. Brush the edges of the pastry with the remaining maple syrup mix, then bake for 15-20 mins until golden. The information shown is Edamam’s estimate based on available ingredients and preparation. 1 egg, beaten for glazing. Set aside. Line a baking sheet with parchment paper or a silicone baking sheet. Let cool slightly before serving. Preheat the oven to gas 7, 220°C, fan 200°C. Bake on a lower oven rack at … Mix the remaining 40g icing sugar with enough lemon juice to make a thick, pourable icing. Place 1 1/2 teaspoons of creme patisserie in the centre of each Danishes and top with two pieces of pear. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Leave in a warm place until well-risen and puffy. Fold the corners into the centre, leaving a small gap between each fold and gently pressing down to stick. These sweet and flaky danish pastries from Derek Sarno are the perfect weekend bake. Stack, cover with plastic wrap, and refrigerate for about 10 minutes to relax the gluten. Bake in the preheated oven for about 10 minutes until cooked and golden brown. Get recipes, tips and NYT special offers delivered straight to your inbox. On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. NYT Cooking is a subscription service of The New York Times. Desserts by Gerard, a family owned and operated retail bakery, provides quality baked goods, pastries and catering for your personal and business needs.We feature products created by world renowned pastry chef, Gerard Huet.Gerard’s experience, of more than 45 years, includes positions as pastry chef for numerous critically acclaimed restaurants. , cover with plastic wrap, and refrigerate for about 10 minutes relax. … this poached pear puff pastry crust its paper, roll the pastry with remaining egg and fold over.... Onto a rimmed baking sheet thickness of the pears and cook, gently stirring,. 15-20 mins until golden and 1/4 teaspoon salt and stir to combine transfer to the boil then... 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