Blackberry Danish

These Blackberry Danishes offer a crisp pastry base filled with gently stewed apple and sharp blackberries. A light topping of crushed pistachio adds texture and a subtle nutty finish. They suit brunch, snacks, or relaxed entertaining with minimal effort and plenty of flavour.

Prep Time 20

Cook Time 25

Total Time 45

Servings Danishes

Ingredients

1 sheet puff pastry ready-rolled
2 medium apples peeled, cored, and diced
2 tbsp caster sugar
1 tsp lemon juice
150 g blackberries
1 tbsp water
1 large egg beaten free range
30 g pistachios finely crushed
Icing sugar for dusting

Instructions

Preheat the oven to 200°C (180°C fan).
Line a baking tray with parchment.
Place the diced apples into a saucepan.
2 medium apples
Add the caster sugar and lemon juice.
2 tbsp caster sugar, 1 tsp lemon juice
Cook over medium heat for 8 minutes, stirring often.
The apples should soften and hold their shape.
Set aside to cool slightly.
Place the blackberries and water into a clean saucepan.
150 g blackberries, 1 tbsp water
Heat gently for 3 to 4 minutes.
Stir carefully to keep some berries whole.
Remove from the heat and cool.
Unroll the puff pastry onto a board.
1 sheet puff pastry
Cut it into six equal rectangles.
Score a smaller rectangle inside each piece.
Do not cut all the way through.
Spoon stewed apple into the centre of each Danish.
Top with a small amount of stewed blackberry.
Brush the pastry edges with beaten egg.
1 large egg
Transfer the Danishes onto the prepared tray.
Bake for 20 to 25 minutes until puffed and golden.
Remove from the oven and cool slightly.
Sprinkle with crushed pistachio.
30 g pistachios
Dust lightly with icing sugar before serving.
Icing sugar

Equipment

Notes

Serving Suggestions:

Serve warm for the best texture.

These Danishes pair well with coffee or tea.

They also suit a relaxed brunch spread.

Storage Tips:

Store leftovers in an airtight container.

Keep them at room temperature for one day.

Reheat briefly in the oven to restore crispness.

Nutrition