Hi everyone! Hope you had a lovely Easter weekend!! Ours was so much fun! Zara isn’t old enough yet to understand a true egg hunt, so we decided to blow bubbles and let her pop them in the air…something like a bubble hunt!
We had a small brunch on Easter Sunday. How did we never know about holiday brunch before?? It’s so much easier than cooking a full turkey! There was pancakes, bacon, sausage, scrambled eggs and hollandaise sauce, yumm! We also wanted to create another side dish, I don’t know why but we were kind of craving danishes. Only thing was we didn’t have cream cheese, so we decided custard would do and to just go with the flow!
These are really simple to make and the puff pastry and icing makes it even more delicious. Our mom loves Bird’s Custard, so we used that classic recipe for the centre.
Hope you enjoy!
- 2 puff pastry rolls
- 1 egg for the egg wash
- 2 Tbsps of Birds Custard
- 2 Tbsp sugar
- 1 cup Milk
- 1 tsp vanilla extract
- 1½ cups blueberries rinsed
- 1½ tsp honey
- 1 tsp cornstarch
- ¼ tsp water
- 1 cup icing sugar
- 1½ tsp plus more boiling water
- Pre-heat oven to 400 degrees F and prepare 2 baking sheets with parchment paper.
- In a medium pot over medium heat mix custard powder and sugar then lightly whisk in milk. Bring to a gentle boil until it begins to be thick. Whisk in vanilla then turn heat to low and contiue whisking for another minute until thick. Take off heat and set aside to cool.
- In a small pot place rinsed blueberries and honey and cook down on medium-high heat until the juices start come out and they lightly boil. Take off stove and mash down until the skins start to pop off. Place back on stove on medium heat.
- In a small bowl mix cornstarch and water to make a liquid paste. Pour into berries and stir. Bring to a light boil then down to a simmer for 1-2 minutes. Take off heat and set aside to cool.
- Roll out each puff pastry sheet 12x18". Cut into 6 equal portions for each one.
- Place 1½ Tbsp of custard on each square and spread out leaving an inch for the edges to fold.
- Place 2 tsp of blueberry jam filling over each square, swirl over the custard.
- To fold the sides in, fold each corner in like a triangle, but do not fold over entire danish, leave about a 2x2" circle/square in the middle.
- Whisk the egg in a small bowl and with a pastry brush lightly give each danish a nice egg wash.
- Place in oven for 20 minutes or until golden brown.
- While cooling mix icing sugar and boiling water in a small bowl. Icing should be smooth, thick and flood consistency, not overly runny. If it needs more water to mix keep adding ⅛tsp at a time until reached consistency.
- Once the danish pastry is all cooled, lightly drizzle icing over top.
- Serve and enjoy!