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1
Defrost the puff pastry about an hour in advance by chilling in the refrigerator.
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2
Defrost the amount of frozen fruit you will use.
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3
I like to use this kind.
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4
Now, let's make the custard cream.
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5
Refer to.
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6
Put the two defrosted puff pastry together to make one large sheet.
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7
Use your fingers to press the two sheets together, then roll with a rolling pin.
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8
Cut into 8 cm squares.
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9
Use the dots on the puff pastry to guide you in cleanly cutting the squares.
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10
Bring the lower right corner up to the upper left corner.
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11
then cut about 8 mm off of the raw edges, leaving the tip intact like in the picture.
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12
Be very careful not to completely cut it off.
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13
I left about 1 cm intact.
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14
Open it up and it should look like this.
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15
Bring the lower left corner up to sit on top of the upper right corner of the square.
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16
Bring the top right corner down to sit on top of the lower left corner like this.
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17
Preheat the oven (follow instructions on the puff pastry package).
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18
Brush with a beaten egg.
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19
Top with a good amount of custard cream, then bake as directed on the puff pastry package.
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20
While baking, thoroughly drain the defrosted fruit.
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21
Then, brush honey on the fruit.
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22
Once baked, top the danishes with the fruits and nappage, garnish with mint, and enjoy!
