Name: Pear and almond Danishes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 2 puff pastry rolls, ready made; 1 can pear halves tinned, drained; 20-30 ml honey; 30 ml lemon juice; 45 g icing sugar; 50 g almonds flaked, toasted; 2 eggs large, whites only; 60 g sugar; 100 g almonds ground; 15 ml brandy optional

Recipe Disclaimer

Tap for method

Ingredients (10)

2	puff pastry — rolls, ready made
1 can	pear halves — tinned, drained
20-30 ml	honey
30 ml	lemon juice
45 g	icing sugar
50 g	almonds — flaked, toasted
2	eggs — large, whites only
60 g	sugar
100 g	almonds — ground
15 ml	brandy — optional

Tap for ingredients

Method:

Preheat the oven to 220°C.

Almond filling:
Beat the egg whites until stiff. Beat in a quarter of the sugar until glossy. Fold in the remaining sugar, ground almonds and brandy. Chill until ready to use.

Cut the pears into very thin slices. Unroll one roll of pastry onto a lightly greased baking tray.

Spread with the almond filling and arrange the pear slices over the top. Drizzle with a little honey. Place the other roll of pastry on top of the pears and almond filling. Bake in a preheated oven for 20-25 minutes, or until puffed up and golden.

Remove from the oven and leave to cool. Once cool, use a sharp serrated knife to cut into squares or rectangles. Mix the lemon juice with the icing sugar and drizzle over the pastry. Sprinkle with flaked almonds.

Good idea:
Alternatively, you can spread the pastry with the filling and then roll it up like a Swiss roll. Refrigerate until firm, then cut into thin slices and bake on a greased and lined baking tray until golden. Drizzle with the icing and sprinkle with the almonds.

Image and text: Ideas magazine.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.