Apple-Blueberry Danishes

• butter↗3 ст. л. tbsp
• Demerara sugar↗4 ст. л. tbsp
• small apples↗2

  peeled, cored and diced

• pinch ground ginger↗

  and cinnamon

• blueberries↗75 g g
• puff pastry sheet↗500 g g
• a little flour

  for rolling out

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Prepare the filling: in a medium saucepan melt the butter and 3 tbsp of Demerara sugar. Add the diced apples, a pinch of ground ginger and cinnamon, simmer for 5 minutes until the fruit softens slightly but remains firm. Remove from heat, add the blueberries and stir.

2. 2

   Roll out the puff pastry on a lightly floured surface to about 2.5 cm thickness. Cut rectangles 8 × 11 cm, prick them with a fork and transfer to a baking tray.

3. 3

   Spread the filling in the centre of each pastry piece. Bring the four corners to the centre and pinch them together, brushing with beaten egg so the edges seal. Use the remaining beaten egg to glaze the tops. Cover and refrigerate for a few hours.

4. 4

   Preheat the oven to 220 °C (200 °C with convection, gas 7). Sprinkle the remaining Demerara sugar and bake for 20 minutes until the pastry turns golden. Don't worry if they open a little during baking – it will look even more appetising.