Sweet Azuki Danish Pastry

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Puff pastry sheet		1
Granulated sugar		15g
Tinned sweet azuki beans		1
Egg (for brushing)		1
Custard:
Egg		1
Cornflour		10g
Sugar		45g
Milk		140ml
Vanilla extract		1/2 tbsp
Icing:
Icing sugar		7 tbsp
Milk		2 tbsp

Method

Prep

20min

Cook

30min

First, make the custard:put the egg, sugar, cornflour and milk in a bowl and mix well with a whisk. Cover with cling film and microwave for 90 seconds.

Uncover the bowl, whisk well, cover again and microwave for 30 seconds. Repeat once more.

Since shop bought puff pastry has no sweetness, sprinkle it evenly with the granulated sugar, then cut into 12 strips about 3cm wide.

Hold both ends one by one and twist it in opposite directions to make into thin spirals.

Gently roll each one up like a rose, tucking in the end underneath.

Use your index finger to press gently in the middle of each rose to create a hollow to pour in the custard. Make the hollow a little larger than a 50 pence coin.

Brush the pastry with the beaten egg once you've arranged them on a baking sheet on an oven tray.

Pour in a level tbsp of custard and flatten it.

Top up with 70% of the tinned sweet azuki beans and bake for 30 minutes in an oven preheated to 180 ℃.

Remove and allow to cool. In the meantime, mix the icing sugar and milk to make icing to drizzle over the pastries.

Take the pastries out 5 minutes before the baking time is up and add the remaining 30% of azuki beans. Return to the oven for the final 5 minutes.

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