Prep 10 mins
Cook 20 mins
Such a simple recipe especially if you cheat & use puff pastry instead of making your own. Use a nice thick custard & don't overfill your danishes or the custard will spill over whilst cooking. I used tin raspberries when I made this...mmmmm yum!
- 2 cups self-raising flour
- 30 g butter, cubed
- 1⁄4 cup sugar
- 1⁄2 cup milk
- 1 egg
- 1⁄3 cup prepared custard
- 425 g canned apricot halves, drained (or fruit of your choice)
- maple syrup or honey
- Sift flour into a bowl, Rub in butter with fingertips & stir in sugar.
- Make a well in the centre & add combined egg & milk all at once, reserving about 2 teaspoons.
- Mix quickly to a soft dough, turn onto a lightly floured board & knead gently.
- Roll mixture into a square shape about 1cm thick.
- Cut into 4 squares & spread evenly with custard, fold corners into the centre & top with 3 or 4 apricot halves, brush with remaining milk mixture.
- Arrange on a baking paper-lined tray and bake at 200.C for 15-20 mins or until cooked.
- Brush with maple syrup or honey & serve with extra custard.
- If preferred use squares of prepared sweet puff pastry.