A little twist on the usual sweet Danish pastries, this savoury version is the perfect make-ahead weekend brunch! Full on flavour as always, it’s delicious as a lighter supper too!
Fig, Caramelised Onions, Strawberry & Blue Cheese Danishes
1 tsp rapeseed oil
2 onions, sliced
1 x 320 packet ready rolled vegan puff pastry, thawed if frozen
8 tsp Streamline Less Sugar Strawberry Jam
75g Gorgonzola or Roquefort, sliced
2 fresh figs, quartered
1 egg, beaten (for glazing only)
fresh thyme, to decorate
- Preheat the oven to 200C/fan 180C/Gas 6. Line a baking sheet with baking parchment paper. Heat the oil and cook the onions for about 10-15 minutes stirring occasionally, until caramelised. Remove from the heat and allow to cool.
- Unroll the pastry on a lightly floured work surface and cut into 8 x 11cm squares, rolling out the pastry a little and reshaping, if necessary. Divide the Strawberry Jam between the pastries placing in the centre spreading out slightly. Divide the onion between the pastries spreading in the middle. Top with slices of cheese.
- Fold the corners of the pastry almost into the middle, pressing down. Top with a fig. Arrange the pastries on the baking sheet, brush with egg and bake for 20-25 minutes, until well risen and golden. Garnish with fresh thyme.
Tip: these can be prepared in advance. Arrange on the baking sheet, cover with non pvc film and chill until ready to bake. Bake same day.
|of which Saturates||6.6g|
|of which Sugars||8.5g|