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Rhubarb and custard Danish pastries


Makes: 6
timePrep time: 40 mins
timeTotal time:
Rhubarb and custard Danish pastries
Recipe photograph by Maja Smend

Rhubarb and custard Danish pastries

Forced rhubarb adds a lovely splash of vibrancy to these easy-to-make Danish pastries – the ideal morning pick-me-up

Makes: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
400Kcal
Fat
17gr
Saturates
8gr
Carbs
53gr
Sugars
33gr
Fibre
2gr
Protein
7gr
Salt
0.6gr

Hannah Catley

Hannah Catley

A former pastry chef at London’s Chiltern Firehouse, Hannah started Lockdown Loaves during the pandemic, doing bakery deliveries in her hometown of Bristol.
See more of Hannah Catley’s recipes
Hannah Catley

Hannah Catley

A former pastry chef at London’s Chiltern Firehouse, Hannah started Lockdown Loaves during the pandemic, doing bakery deliveries in her hometown of Bristol.
See more of Hannah Catley’s recipes

Ingredients

  • 400g rhubarb (slim stalks are best)
  • 75g caster sugar
  • 1 x 320g pack ready rolled puff pastry
  • 1 medium egg, beaten
For the crème pâtissière
  • 230g whole milk
  • 1 vanilla pod, split and seeds scraped out
  • 2 medium egg yolks
  • 60g caster sugar
  • 20g cornflour
For the glaze
  • 25ml lemon juice
  • 50g caster sugar

Step by step

Get ahead
Make the crème pâtissière, roast the rhubarb and prepare the kite-shaped pastry frames the day before. Chill all the elements separately, then assemble and bake when ready to eat, as the Danish pastries are best on the day of baking.
  1. Bring the milk, vanilla pod and seeds to a simmer in a medium saucepan. Whisk together the egg yolks, sugar and cornflour in a bowl. Gradually pour in the hot milk (remove the vanilla pod), whisking continuously, and then sieve back into the pan. Place over a medium-low heat and continue to whisk until thickened. Remove from the heat, transfer to a bowl and cover the surface with baking paper to prevent a skin from forming. Leave to cool for 10 minutes, then chill in the fridge. Once chilled and thickened, whisk to create a smooth texture and transfer to a piping bag.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Trim the rhubarb and cut it into 5cm lengths. Place them in a shallow ovenproof dish and toss with 75g caster sugar and 2 tablespoons water. Cover with foil and roast for 15-20 minutes until the rhubarb is tender. Transfer the rhubarb to a plate and set aside to cool.
  3. Unroll the puff pastry sheet and cut into 6 x 11cm squares. To create a kite-shaped frame, fold a square diagonally in half to make a triangle. With the folded edge towards you, cut a 1cm wide border along each angled side, slicing from the folded edge towards the tip of the triangle but don’t cut all the way to the tip. Open back out to a square then pull each free tip to the opposite corner to create a kite twist as pictured. Repeat with the remaining puff pastry squares.
  4. Place on a lined baking tray, spaced apart. Glaze the edges with beaten egg and pipe a generous amount of custard into the centre of each pastry square. Place three pieces of rhubarb in the centre of each square then bake for 18-20 minutes or until risen and golden.
  5. Remove from the oven and allow to cool. For the glaze, put the lemon juice, sugar and 25ml water in a small saucepan. Bring to the boil, bubble for 5 minutes and then use a pastry brush to glaze the top of your Danish pastries.

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