Easy Boysenberry Danishes
Makes 16

Ingredients

750g pkt frozen Ready Rolled Butter Puff Pastry, thawed
2 apples, peeled, cored and thinly sliced or 1 x 310g jar Barker’s New Zealand Apple Sauce
400g pack Barker’s Boysenberry Patisserie Filling
1 egg, beaten (for egg wash)

Method

Preheat oven to 220°C.
Cut each sheet of pastry into 4 squares.
Place pastry squares onto a baking sheet lined with baking paper.
Divide apple slices or drop spoonfuls of apple sauce in the centre of each pastry square.
Pipe equal amounts (approximately 25g) of Barker’s Boysenberry Patisserie Filling over the apple on each pastry.
Fold up 2 opposite corners of each pastry to meet in the middle and brush joining pastry with egg wash and press together. Brush remaining pastry with egg wash.
Bake for 20 minutes or until pastries are crisp and golden.
(For multiple trays fan bake at 200°C)

Handy Hint
To get extra puff in the pastries use 2 squares of pastry on top of one another for each Danish.

For a gluten free version, make or buy your own butter pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)

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