This was a recipe I stumbled across on the back of a pastry box. I had 2 pieces of pastry to use so it didn’t go to waste and I discovered I had the remaining ingredients so had to make this danish! It’s so easy and a complete crowd pleaser. Perfect when someone pops over and you need something to serve with coffee.
2 sheets puff pastry, thawed
? cup (75g) caster sugar
100g almond meal
150g frozen blueberries
55g icing sugar, sifted
3 tsp lemon juice
Preheat oven 200 degrees fan. Line a baking tray with baking paper.
Whisk butter and sugar in a medium bowl until light and fluffy. Whisk in eggs until combined. Stir in almond meal until combined.
Place pastry on prepared tray, overlapping sheets [2cm] to form a 45cm x 24cm rectangle. Spoon almond mixture into centre, forming a 33cm x 10cm rectangle. Cut long edges into 2cm wide strips, stopping 2cm away from almond mixture. Top almond mixture with blueberries.
Fold over short sides to partially cover filling. Fold back pastry strips, alternating left and right to form a braid. Bake for 30 minutes or until golden. Transfer to a wire rack to cool.
Meanwhile, combine icing sugar and lemon juice in a small bowl. Drizzle icing over cooled or slightly warm pastry. Stand for 5 minutes before serving.