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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
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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.
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