Introduction:
This Pecan Danish Custard Filled recipe is a delightful treat that combines the richness of custard with the crunchiness of pecans in a flaky pastry. Perfect for breakfast or dessert, this recipe will surely impress your family and friends. Try it out today!
Preparation time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Serves: 6
Ingredients:
- 1 sheet of puff pastry, thawed
- 1/2 cup custard filling
- 1/4 cup chopped pecans
- 1 egg, beaten
- 1/4 cup powdered sugar
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet and cut it into 6 equal squares.
- Place a spoonful of custard filling and chopped pecans in the center of each square.
- Brush the edges of the pastry squares with the beaten egg and fold them in half to form triangles. Press the edges to seal.
- Brush the tops of the pastries with the remaining beaten egg and sprinkle with powdered sugar.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
- Let cool slightly before serving. Enjoy!
Nutrition Information:
Calories: 250 || Carbohydrates: 20g || Protein: 4g || Fat: 15g || Fiber: 1g
What I Love About This Recipe?
- The combination of creamy custard and crunchy pecans creates a delicious contrast in textures.
- The flaky puff pastry adds a light and airy element to the dish.
- These pastries are easy to make and perfect for any occasion, from breakfast to dessert.
- The powdered sugar topping adds a touch of sweetness to balance the flavors.
- Your guests will be impressed by the professional-looking pastries that are actually quite simple to make.
What To Avoid While Making this Recipe?
- Avoid overfilling the pastry with custard filling, as it may leak out during baking.
- Make sure to seal the edges of the pastry triangles well to prevent the filling from oozing out.
- Don’t skip brushing the pastries with beaten egg before baking, as it helps them achieve a golden brown color.
- Be careful not to overbake the pastries, as they may become too dry.
- Don’t forget to let the pastries cool slightly before serving to avoid burning your mouth on the hot filling.