Apple and Custard Danish

Butter CustardHoneyUHT (Long Life) Milk
an image of Apple and Custard Danish

Recipe Information



20 mins

prep time:

45 mins

cook time:

an image of medium




For the Custard Danish:

  • 1 sheet frozen puff pastry, thawed
  • 500 ml First Choice Vanilla Custard
  • 3 tbsp cornflour
  • 2 tbsp First Choice Full Cream Milk
  • ¼ cup First Choice Salted Butter
  • 60 g granulated sugar
  • 2 tbsp First Choice Orange Blossom Honey
  • 215 g Granny Smith apples, (3 medium-sized apples)
  • 2 tsp fresh lemon juice
  • 1 large egg + 2 tsp milk, (for egg wash)

For the Glaze:

  • ¼ cup powdered sugar
  • ½ tsp First Choice Milk
  • ½ tsp ground cardamom

Preparation method:

For the apple filling:

  1. Peel, core and slice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.
  2. In a large pan, melt the First Choice Salted Butter and First Choice Orange Blossom Honey over medium-high heat.
  3. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer gently for about 4 minutes.
  4. Cover, reduce heat to medium-low and cook until the apples softened about 8 minutes.
  5. In a small bowl whisk 1 tablespoon of the cornflour with 1 tablespoon of First Choice Milk to create a roux.
  6. Add to the apple filling and mix gently until thickened. Set aside to cool completely.

For the custard filling:

  1. Add the First Choice Vanilla Custard to a microwave-safe bowl, heat on high for 2 minutes. In the meanwhile, in a small bowl whisk together 2 tablespoons of cornflour and 1 tablespoon of First Choice Milk.
  2. Whisk the cornflour mixture into the custard until smooth and microwave at 2 minute intervals until thickened.
  3. Use your hands to lightly press cling wrap over the custard, so that it's touching the top of the custard and allow it to cool completely.

For the pastry:

  1. Unfold the thawed puff pastry and lay it flat onto a floured surface or sheet of baking paper. Using a sharp knife, cut off two corners of the dough and then two small triangles 3 inches apart from each other on the other end.
  2. Spread the custard filling down the length of the centre of the strip, followed by the apple filling. Using a sharp knife, cut 10 slanting strips 2 cm of each other along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside.
  3. Whisk together the egg with 2 teaspoons of First Choice Milk and use a pastry brush to lightly brush the edges. This helps the edges turn golden brown once baked.
  4. Transfer the Danish to a cooling rack.
  5. Whisk together the powdered sugar, cardamom and First Choice Milk until it reaches a thin glue-like consistency. If it’s too thick, add a touch more liquid. If too thin, add a bit more sugar.
  6. Drizzle on top of the warm danish and enjoy!