The Naranga Newsletter

Home Economics 

with Ms Athiniotis

Food technology                  

FRUIT DANISH

Senior Elective students had a challenge this week. 

What can we make with left over fresh or tinned fruit? 

Make Fruit Danish

Students learned how to make this simple dessert snack. You can use any stone fruit you like. Stewed apples work well too. 

 

 

 

 

INGREDIENTS

1 tin peach halves or slices

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

1/3 apricot jam, warmed, sieved

Icing sugar, to dust (optional)

CREAM CHEESE FILLING

250g cream cheese, softened

1 egg

1/3 cup pure icing sugar, sifted

1 teaspoon vanilla extract

Method:

  1. Preheat oven to 180C. Grease two large oven trays; line with baking paper.
  2. Whisk ingredients together in a medium bowl until smooth for cream cheese filling.  Drain fruit on paper towel. 
  3. Cut nine 8cm squares from each pastry sheet. Spread cream cheese filling over centre of each square, leaving a 1cm border, then top with fruit. Brush pastry border with a little egg. Fold two opposite pastry corners to meet in the centre; press together to seal.
  4. Place pastries on trays about 5cm apart. Brush with remaining egg. Bake for 15 minutes or until puffed and golden. While warm, brush with warmed jam. Cool on trays. Dust with a little icing sugar. Make the day before and store in an airtight container in the fridge.