The great Dane: apple, blackberry and bay pastries

danish pastries: apple, blackberry and bay pastry with maple glaze

The Third series of The Killing has started and that can only mean one thing: I am back in the grip of my obsession with all things Scandinavian. I would love to go to Copenhagen, but that is not likely to happen any time soon, so instead I am swooshing my decidedly Scandinavian hair around (seriously I’ve been told on three separate occasions this week that I have Scandinavian hair?!) and eating all things Danish.

First up, Danish pastries. As per my general aversion to baking, these barely qualify as patisserie as I didn’t make my own pastry or my own jam. Jam making is one of those things that I yearn to do and one of the many things spurring me on to complete my saving mission. For where would I store a jam cauldron and half a dozen jam jars in my flat, not to mention the finished product? I already have a strict one in one out policy with tinned tomatoes. Still, if I did make jam, I would make blackberry and bay – for a start blackberries are free; easily plucked from plentiful brambles even in the city and a gentle flavouring of bay leaf cuts through the sharp-sweetness beautifully for extra warmth and depth.

At any rate, this is a deliciously simple recipe that can be knocked up in 20 minutes – perfect for last minute guests as there’s next to no mess involved, so you can whip these up without messing up the kitchen and, as long as you have a couple of apples knocking around, some jam in the cupboard and a roll of pastry in the freezer, you won’t even have to nip to the shops. They also fill the house with the scent of hot jam as they bake. If that’s not a welcome, I don’t know what is.

Serves: 5 (2 each)
One roll of puff pastry (I keep a stash in the freezer. It defrosts at room temperature in less than half an hour)

2 apples

Half a pot blackberry and bay jam

Maple syrup for glazing

Icing sugar for dusting
Pre-heat the oven to 200C. Grease a couple of baking trays and set aside. Roll out your pastry and cut into 10 squares. Dollop a globule of jam into the centre of each square, making sure to leave the edges clear.

Fill a large bowl with cold water, then core and finely slice the apples – try to keep the slices as thin as you can get them. Pop each slice into the water as you go to stop them from turning brown (if you have a lemon, squeeze a little juice in the water for good measure).

When you are ready to assemble, scoop up four or five apple slices, dab dry and arrange into a fan, then pop them on top of the jam.

Bake in the oven for approx 15 minutes until the pastry has risen and turned golden brown. With a pastry brush, slap some maple syrup over each pastry so they gleam and glisten in the light. Finally, dust with icing sugar and serve lukewarm.

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4 comments
  1. I’m going to have to wait to make this until “the great slimming” is sometime in late February. Stay away, Ken… Stay away, Ken… Stay… Good post. Ken

    • Ken, the ‘s’ word is a very naughty word indeed! Shame on you! It’s virtually December… You can’t be on a (whisper it) diet in December!

      • No, I’m not–that’s the point–and i’m trying to finish a book, and not getting any exercise. The point is that after January 1st, I’ll have time to be back in the groove–biking, jumping rope, etc, plus a little moderation. But, Danish, alas, will have to wait. Ken

      • I see – best of luck with the book – can’t wait to see it!

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