Name: Danish custard turnovers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoon brandy; 1/3 cup sultanas; 1 1/2 cup milk; 1 teaspoon vanilla essence; 2 egg yolks; 2 tablespoon caster sugar; 2 tablespoon plain flour; 20 gram butter; 2 sheets butter puff pastry, thawed; 2 tablespoon apricot conserve, warmed

Ingredients

2 tablespoon brandy

1/3 cup sultanas

1 1/2 cup milk

1 teaspoon vanilla essence

2 egg yolks

2 tablespoon caster sugar

2 tablespoon plain flour

20 gram butter

2 sheets butter puff pastry, thawed

2 tablespoon apricot conserve, warmed

Method

1.Heat brandy in a small saucepan over moderate heat. Add sultanas and stir to combine. Cool. Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray.

2.In a small saucepan, heat milk and essence on low. Slowly bring to a simmer. In a medium bowl, whisk egg yolks, sugar and flour until pale in colour. Gradually whisk hot milk mixture into egg yolk mixture, then return to pan. Add butter; cook and stir until mixture boils and thickens. Transfer custard to a heatproof bowl. Cover surface directly with plastic food wrap. Cool.

3.Cut each pastry sheet into 4 squares. Place 2 tablespoons custard on half of each pastry square. Top with 2 teaspoons sultanas. Fold pastry over to enclose filling. Press edges to seal. Cut 3 long slits in top to let steam escape. Bake 20 minutes or until browned. Brush hot tarts with conserve. Serve.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%