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Pear and cinnamon custard Danish pastries recipe

Pear and cinnamon custard Danish pastries recipe

65 ratings

These sweet and flaky danish pastries from Derek Sarno are the perfect weekend bake. Here, Derek Sarno has taken a wicked coffee shop classic; flaky pastry, sweet fruit and a mix of spices and natural flavourings; and turned it into a vegan weekend treat. See method

Ingredients

  • 20g cornflour
  • 190ml oat milk-alternative
  • 70g icing sugar
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 15g dairy-free spread
  • pinch of turmeric
  • 1 lemon, juiced
  • 2 Conference pears
  • 375g pack ready-rolled lighter puff pastry
  • ½ tsp vegetable oil
  • ¼ tsp maple syrup
  • 15g shelled pistachios, roughly chopped
If you don't have any pears, try using apples

Each serving contains

  • Energy

    1505kj
    358kcal     18%

  • Fat

    13g 19%

  • Saturates

    6g 29%

  • Sugars

    21g 24%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 54.9g Protein 5.5g Fibre 3.3g

Method

Derek Sarno
  1. First make the custard: whisk the cornflour with 2 tbsp of oat milk-alternative in a heatproof mixixng bowl until smooth, then set aside. Pour 130ml of oat milk-alternative into a small saucepan with 30g icing sugar, the vanilla extract and cinnamon. Bring just to the boil, then pour half into the bowl with the cornflour mix, whisking until smooth. Pour back into the pan and return to the boil, still whisking, then reduce the heat to low and simmer for 1-2 mins or until thickened.

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  2. Remove from the heat, then whisk in the spread and a small pinch of turmeric to just colour the custard. Return to the bowl, cover the surface of the custard with clingfilm to prevent a skin forming, then set aside to cool to room temperature.
  3. Put half the lemon juice in a large bowl and top up with cold water. Quarter, core and cut each pear into 12-14 thin slices, then transfer to the lemon-water bowl. Set aside.
  4. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the remaining 2 tbsp oat milk-alternative with the vegetable oil and maple syrup in a small bowl and set aside.
  5. Unroll the pastry, keeping it on its paper, then cut into 6 equal squares. Using a pastry brush, dab the centres with a little of the maple syrup mix. Fold the corners into the centre, leaving a small gap between each fold and gently pressing down to stick. Transfer to a baking sheet, still on the paper.
  6. Spoon 2 tsp custard into the middle of each square and spread a little – you'll have some custard left over; keep in the fridge and serve with fruit another day. Top each pastry with 4-5 pear slices, fanning them out and pressing down gently. Brush the edges of the pastry with the remaining maple syrup mix, then bake for 15-20 mins until golden. Transfer to a wire rack to cool completely.
  7. Mix the remaining 40g icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle over the pastries and scatter with the chopped pistachios to serve.

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