Cherry Danish whirls recipe

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  • Serves 6
  • 30 mins to prepare and 25 mins to cook
  • 447 calories / serving
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A classic Danish pastry that teams rich almond frangipane with juicy cherries and glacé icing.

Place the stoned cherries into a medium, heavy-based saucepan with 4 tablespoons of the caster sugar, 1 teaspoon of water, and place over a gentle heat, shaking the pan occasionally for 2-3 minutes until the cherries have softened, yet retained their shape, and formed their own sauce. Set aside to cool.

In a medium mixing bowl, add the remaining caster sugar, ground almonds and softened butter, and beat together with a wooden spoon until soft and creamy.

Preheat the oven to Gas 7, 220°C, fan 200°C.

Unroll the pastry on a lightly floured surface and cut into 6 equal squares. Place each square onto a baking sheet, then divide the almond mixture between the pastry squares placing a spoonful into the centre of each. Divide the cherry mixture between each, spooning on top of the almond paste. On each square, slice a 4cm cut from each corner. Fold every other tip in toward the centre, pressing firmly to form a pinwheel shape. Transfer to a large baking sheet and bake in a preheated oven for 20 minutes until golden and well risen. Remove from the oven and allow to cool for 10 minutes.

Mix the icing sugar with 1 tablespoon of cold water to form a simple glacé icing. Place into the corner of a sandwich bag and snip off a tiny end of the corner of the bag to form a simple icing nozzle. Squeeze the icing over the Danish pastries in a random drizzled fashion and serve while still warm.

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  • Ingredients

  • 200g (7oz) fresh cherries, halved and pitted
  • 8 tbsp caster sugar
  • 3 tbsp ground almonds
  • 25g (1oz) butter, softened
  • 375g (13oz) pack ready-rolled puff pastry
  • 5 tbsp icing sugar
  • 1 egg, beaten, to glaze
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  • Energy 1872kj 447kcal 22%
  • Fat 22.9g 33%
  • Saturates 10g 50%
  • Sugars 34.5g 38%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 57.2g Protein 6.5g Fibre 2.3g

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