I do love a good cheat. So does Izzy.
She’s very keen on getting involved in the kitchen but, like most 6 year old’s, her attention span leaves something to be desired so speedy results are the way forward.
With only 3 ingredients and lots of jobs for little hands these cheats peach and strawberry danish pastries are a fun weekend bake with the kids.
Take a sheet of all butter ready rolled pastry and spread out on the worktop. Using a butter knife divide it into six rectangles. Take the opportunity to do some work on fractions. Izzy’s looking at basic fractions in maths at school so we talk about chopping things in half a lot. Poor teddy, he’s not been the same since her last attempt at understanding two halves make a whole.
Gently warm some jam – in the microwave is fine. We used strawberry but use whatever you have, damson is good and provides a nice contrast against the sweetness of the peaches. Give it a stir then spread it over each rectangle, leaving a bit of a border which you’ll ‘paint’ with some milk.
Drain some tinned sliced peaches. You’ve probably already got some lurking at the back of the cupboard, along with a tin of mixed fruit salad and a bottle of that magic freezing chocolate sauce for ice cream.
Arrange the slices on top of the jam and then bake for around 20 minutes. You’re going to need to leave these to cool properly, that jam is going to be super hot and we don’t want any accidents. Plus the jam needs a little time to set properly.
And there you go. Your kid has made cheats Danish pastries and you can bask in the glow of involved parenting and getting creative with your child. Go you!
3 ingredient cheats peach and strawberry Danish pastries. Simple to make and a great weekend bake with the kids.
- 1 pack ready rolled all butter puff pastry
- 2 tablespoons strawberry jam, or whatever flavour you have in the fridge
- 2 tins sliced peaches
- A little milk
- Icing sugar, optional
- Take the pastry out of the fridge 20 minutes before you want to use it.
- Preheat the oven to 200c / 190c fan and line 2 baking trays with greaseproof paper.
- Drain the peaches and leave in the colander to lose as much liquid as possible.
- Unroll the pastry and, using a butter knife, cut the pastry into 6 rectangles.
- Place the jam in a heatproof bowl and heat in the microwave for 30 seconds. Stir.
- With a teaspoon, spread the jam on each rectangle, leaving a 1cm border around the edge.
- Arrange slices of peaches on top of the jam.
- Brush milk over the exposed border.
- Transfer each pastry to the baking trays with a fish slice and bake for 20 - 23 minutes until the pastry has puffed and turned golden brown.
- Once cooked, transfer to a cooling rack with a fish slice and leave to cool completely.
- Dust with icing sugar if desired.
Best eaten the same day
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