For a delicious treat this Easter, why not try a danish using Victorian strawberries.
Preheat oven to 200°C on a fan setting.
Slice the strawberries evenly into thick pieces.
Cut each pastry sheet into 6 rectangles, and place the pastry onto baking sheets lined with baking paper.
Smear some strawberry jam down the centre of each pastry sheet, and top with sliced strawberries. Brush the edges of each sheet with milk, then bake for 15 minutes until golden and puffed.
Melt the chocolate, then drizzle each Strawberry Danish with chocolate when cooled.
For the jam:
In a large heavy based saucepan combine the strawberries, and sugar. Leave for an hour for berries to soften.
Add juice and stir over a low heat until the sugar is dissolved, then increase the heat.
Cook rapidly until the fruit is mostly dissolved (around 15 minutes) and the jam thickly coats the back of a metal spoon when tested.
Spoon into sterilised jars, cool slightly then seal with sterilised lids.
For a wine match, try good coffee or a liqueur such as Grand Marnier or Frangelico.
If making your own jam, preparation time will be longer.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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