Quick and easy to make, these fruit pastries are a healthier version of the traditional tea time treat but just as sticky and delicious as one would expect!
Sticky Plum and Blackcurrant Danish
320g Ready rolled vegan puff pastry, thawed if frozen
35g Pecan nuts, chopped
115g Streamline Less Sugar Blackcurrant Jam
2 Plums, halved stoned and quartered
1 Egg, beaten (for glazing)
- Preheat the oven to 190C/fan 170C/Gas 5. 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.
- Mix together the pecans and 75g of the Blackcurrant Jam until well combined. Place a heaped spoon of the mixture in the centre of each pastry square. Then using a sharp knife cut each square of pastry from the corners, stopping at the blackcurrant mixture. Fold alternate pastry corners over and press into the middle. Place a plum on top, in the centre.
- Line a baking sheet with baking parchment paper and place the pastries on the sheet well spaced apart. Brush with egg and bake for 20-25 minutes, until well risen and golden.
- Meanwhile sieve the remaining Blackcurrant Jam into a small bowl and stir in 2 tsp water. Remove the pastries from the oven and brush the jam over the plum and filling. Transfer to a wire rack and allow to cool slightly. Serve warm or cold for later.
Tip: if plums are not your thing or they’re not in season, as an alternative use tinned peaches.
| Per serving | |
| Calories | 216 Kcal |
| Fat | 12.6g |
| of which Saturates | 4.8g |
| Carbohydrates | 22.0g |
| of which Sugars | 7.2g |
| Fibre | 1.3g |
| Protein | 3.0g |
| Salt | 0.37g |
