I bought a roll of puff pastry with absolutely no clue what I would use it for; all I knew was that my tastebuds longed for something buttery and sweet. My Just Roll pastry dough sat in the fridge for a number of days before I decided to do a little googling to establish what it was I would bake. Being the second time I would be baking as a newlywed, I wanted to create something that would impress my husband and in-laws without expending too much energy. Danishes! Beautifully folded pastry with a dreamy filling and much loved by the young and old alike. I was apprehensive at first. I presumed they wouldn’t look as pretty as store-bought ones due to using ready-made pastry- but I was in for a pleasant surprise.

I mean look at that!


I created the pastry cream filling using this recipe from VideoCulinary.com but was startled by how much the recipe produced. I ended up only using 1/4 of the pastry cream for my danishes and froze the rest to use for another day. I will post an adapted version of the recipe as I wasn’t a fan of the eggy taste that resulted from using whole eggs instead of just yolks. In future, I will be sure to only use egg yolks in custard recipes (and so should you). But by all means, don’t let me stop you from using the original recipe (though I recommend halving it for this)! The eggy taste from the pastry cream was somewhat masked by the pastry and toppings, and it certainly didn’t deter my husband from eating 3 in a row.


Recipe (makes 9 medium danishes) 

Ready-made puff pastry roll

Silvered almonds

beaten egg (to egg wash your pastry before baking)

Pastry cream (adapted)

2 egg yolks

2 Tbsp cornstarch

1/4 cup of sugar (55grams)

1 Tbsp butter

3/4 Cup of milk (180ml)

Vanilla extract or Vanilla bean paste




1. Boil milk together with sugar on the stove

2. As your milk is boiling, place your egg yolks, cornstarch and vanilla into a separate medium sized bowl and whisk together until it reaches a smooth paste-like consistency, and has become lighter in colour.

3. When your milk has reached boiling point, remove it from the stove and slowly pour and whisk it in to your paste

4. Now return your egg and milk mixture to the stove and continue to whisk until it thickens.

5. Once having thickened, remove it from the stove, and continue to whisk as you plop in your spoon of butter

6. Spoon your thickened pastry cream into a bowl and cover it with cling film, making sure to press the film against the surface of your pastry cream to prevent a layer of skin from forming. Place it into the refrigerator to thicken and cool completely before using (or place into the freezer if you’re pressed for time)


Assembling the pastry:

1. Divide your roll of pastry by cutting it along the length into 3 columns and along the width into 3 rows. You should end up with 9 equally sized sqaures like so.


2. Fold the corners into the centre of the square. Using a pastry brush, apply an egg wash to the sides of your pastry and then place a tablespoon of pastry cream onto the centre. Finally, sprinkle with silvered almonds.


3. Place your danishes into the oven to bake at the highest heat for 20-30 minutes. Make sure your oven has had time to heat beforehand!




You can then garnish your danishes with a sprinkle of icing sugar or drizzle of chocolate…or BOTH, as i have done 🙂