We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Impress your family and friends with these stunning pistachio and lemon Danish pastries. A fresh take on the traditional Danish pastry, this recipe has a flaky enriched dough filled with lemon-scented, green-hued pistachios. With a sticky apricot glaze and drizzle of lemon icing, they make the perfect weekend brunch or could be baked ahead for a grab-and-go breakfast in the week. See method
of the reference intake
Freezing and defrosting guidelines
Unbaked dough can be frozen. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 2 weeks. Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature before baking and decorating as above. Always defrost and heat thoroughly before eating.
Plum and almond Simmer 200g stoned and chopped plums with 50g caster sugar. Add 1 tbsp cornflour mixed with 2 tbsp water, and bring to a simmer. Stir in 60g natural marzipan, until melted. Fill the pastry with the mixture as in step 6.
Cardamom and vanilla Beat 2 egg whites until softly stiff, then fold in 60g icing sugar, add 2 tsp vanilla bean paste and 1 tsp ground cardamom seeds. Fill the pastry with the mixture as in step 6.
See more Baking recipes
Before you comment please read our community guidelines.