These beautiful sweet and savoury treats are perfect for afternoon tea.
For the pastry, blitz the flour, salt and 60g butter in a processor until breadcrumb texture. Add chilled water until a smooth dough forms. Roll out on floured bench into a rectangle. Chop half the chilled butter and sprinkle over the bottom two thirds of the dough, then fold over the top third, then the bottom third. Repeat the process after turning and rolling out 90 degrees with the second half of the butter, then chill. Roll and fold twice more, then roll out and cut into danishes. Fill, and bake at 190-200°C until baked.
For the savoury danishes, blanch the sweet potato slices briefly and set aside. Fry the prosciutto until crisp, then crumble. Roast the walnuts in the oven on a baking tray. Layer the sweet potato on the pastries with a little cream, sprinkle over the walnuts and prosciutto, bake at 200°C for 15-20 minutes.
For the sweet danishes, make the crème patissiere by whipping the egg yolks with the sugar until light and thick. Whisk in flour. Bring milk and vanilla pods to the boil, add to egg yolk mixture while whisking, then return to the stove and cook until thick. Cool. Chop the rhubarb into 1cm pieces and marinate in orange zest, juice and sugar. Roast in oven until tender but solid. Place 2 tablespoons of custard onto each Danish, top with rhubarb and bake at 200°C for 15-20 minutes. Glaze with apricot jam, make water icing from sugar and lemon juice, drizzle over the top.
Nutritional analysis per serving (112 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.
This recipe has not been edited or tested by the Bake Off Food Department
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