This danish recipe has a couple of tricks. Find some pro tips on how to fold the danish as well how to peel a peach!
How to Fold a Danish
There are loads of different ways to fold a danish pastry. Some are wrapped, some are simple circles, but we’re using a diamond technique because it’s very pretty! Here’s how!
- Slice the puff pastry. We need squares for this recipe, so measure with a ruler if you can! Most puff pastry rolls are similar in size and our squares ended up 12.5cm in size.
- Wet the centre of your pastry square with the egg wash. Fold the corners of the pastry into the centre but leaving a small gap between each fold, so you end up with a cross shape in the middle. Push the centre down lightly with your fingertip.
- Top with custard. You don’t want to use too much custard or it will bubble and spill out over the edges of the Danish. Just a heaped tablespoon will do it. Place it in the centre of the Danish and spread out a little with the back of a teaspoon.
- Top with a peach half. Right in the centre, place the peach half flat side down, dome side up. Brush the edges of the pastry with the remaining egg wash and bake!
How to Peel a Peach
This is a little tricky, so you can always just use canned peach halves. If you’d rather use fresh, try this method to get the skin off.
- Plunge the peaches into a saucepan or bowl full of boiling water (make sure it’s not still over the heat – just boiled). Leave them in there until the skin splits but for no longer than 3 minutes.
- Remove the peaches from the boiled water with a slotted spoon and plunge them into a bowl of ice water.
- Peel the skins off with your hands (they should slip off very easily – almost like peeling a tomato).
- Use a paring knife to halve the peaches and remove the stones from the inside. Set them aside to use in your Danish pastries!