I’m always looking for exciting new breakfast options, and if they can be made in a flash then all the better! Our go to treat breakfast is pancakes, but variety is the spice of life and someone’s you need something extra special. These cheats Danish pastries are total genius; incredibly simple to make but also drop dead gorgeous to look at and devour. Besides there are multiple varieties at your fingertips. Here I’ll show you oozy chocolate bear paws, sweet jammy windmills.
Whilst it would be preferable to make the Danish dough, sometimes life gets in the way and the only way is the cheats way. This recipe using shop bought dairy-free puff pastry gives a great approximation of labour intensive laminated, yeast risen Danish dough. The fillings are simplicity itself – one single ingredient of choice, wrapped in the dough in a traditional shape, brushed with dairy-free milk and sprinkled with sugar. The only other adornment is a possible drizzle of icing , but only if you want to!
Cheats Danish Pastries
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
1/2 block shop bought, dairy-free puff pastry
dairy-free milk for brushing
caster sugar for sprinkling
for the fillings:
dairy-free dark chocolate, roughly chopped
jam
for decoration:
icing made from icing sugar and water
Add cocoa powder for chocolate pastries
- Preheat the oven to 220 degrees centigrade/gas mark 7
- Roll out the pastry.
- For chocolate bear paws: cut into rectangles, fill with a line of chopped dairy-free chocolate and then fold over and seal all edges. Cut indentations into the sealed edge. Fan out.
- For the jam pinwheels. Cut a square, then cut diagonally in from each corner, fold up one of each side the the triangles and press down to form a windmill shape. Dollop on a tsp of jam.
- Brush the pastries with dairy-free milk and sprinkle with sugar.
- Bake for 12-15 minutes until golden and risen.
- Cool on a wire rack and then decorate with melted chocolate or icing.
