Apricot Danish


  • 5 Henergy Cage Free egg yolks
  • 1/2 cup sugar
  • 1 cup milk
  • 1 cup cream
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 2 frozen butter puff pastry sheets
  • 8 apricots, cooked and preserved in syrup
  • 1 Henergy Cage Free egg, lightly whisked
  • 1 tablespoon sugar extra (optional)


  1. In a mixing bowl whisk the egg yolk and half of the sugar until pale and creamy.
  2. Heat 3/4 cup milk and the cream with the remaining sugar until just about boiling, at the same time stir the flour into the 1/4 cup milk,mixing well. Add the flour mixture to the hot milk and whisk to combine, allow to cook for a few minutes.
  3. While continuing to mix, very slowly pour the hot milk into the egg yolk mixture.
  4. Return the custard to the saucepan and cook, stirring over a gentle heat until the mixture has thickened.
  5. Set aside to cool.
  6. Preheat the oven to 180 C.
  7. Cut each pastry sheet into 4 squares. Place on cold baking tray/s.
  8. Spoon the cool custard into the centre of each square with an apricot in the middle.
  9. Fold the corners and edges of the pastry over the filling.
  10. Brush the pastry with egg yolk and sprinkle with a little sugar if you like.
  11. Bake for 15-20 minutes until puffed and golden.
  12. Serve warm or at room temperature.
  13. These are best eaten on the day of making.

Serving Suggestions

  1. Makes 8