Quick and Easy

Mum’s homemade pear and honey Danish pastries

Nici Wickes shares her mum's incredibly easy Danish pastry recipe. Using a top-quality puff pastry is critical to success, along with fresh pears, sweet honey and silky custard. You'll never buy store-bought again!
Homemade pear and honey Danish pastries



1.Preheat oven to 220°C. Lightly flour an oven tray.
2.Peel, halve and neatly core the pears. Use a teaspoon to remove the core. Use a small knife and slice thinly, keeping each slice attached at the stem end. This is so you can fan them out.
3.Dust a bench with flour. Roll the pastry into a 36cm x 36cm square. Divide into 6 smaller squares. Transfer to the prepared tray. Score a 1cm border around each square.
4.Mix the custard with the ground almonds. Dollop a heaped tablespoon onto each pastry. No need to spread. Fan out each sliced pear half and put on the custard, keeping within the border. Brush the pear with honey.
5.Bake until puffed and golden, and the pastry bottom is cooked.
6.Brush with more honey while still warm and allow to cool. Dust with icing sugar.
7.Serve with coffee or tea and impress your friends!
  • Try this with blueberries or raspberries instead of pears. – Scoring the pastry means not quite cutting all the way through – use the tip of a sharp knife for best results.

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