Time saver: mini apricot danishes, just like regular apricot danishes, only smaller.

Here’s a treat you can put together pretty quickly. Tasty little parcels of pastry and apricot with a sweet glaze to finish it off. Good for a light breakfast/brunch, or just whenever you feel like it.

Mini Apricot Danishes – makes around 18

• 400g tin apricot halves (drained, but reserve syrup, you should hopefully get around 18 halves)
• 2 sheets flaky puff pastry
• 8 Tbsp icing sugar
• 2 Tbsp apricot syrup
• (optional) 1 egg + 1 Tbsp water for egg wash

1. Pre-heat oven to 200°C on fan-bake.
2. Cut each pastry sheet into 9 even sized squares (i.e. 3 x 3 grid).
3. Place an apricot half (cut-side down) into middle of each square.
4. Fold up two of the corners of each square so they wrap around the apricot and overlap in the middle. Use a little apricot syrup to wet the pastry where it joins, then press down firmly.
5. Place danishes on a sheet of baking paper on a baking tray.
6. For a good finish to the pastry, prepare an egg wash by beating together an egg with a tablespoon of water and brushing lightly over the pastry on each danish.
7. Bake danishes in oven for around 15 minutes, until pastry is golden brown, then remove from oven and transfer to cooling rack.
8. In a small jug mix together the icing sugar with 2 Tbsp apricot syrup (or just plain water). Using a piping bag or teaspoon, drizzle glaze over danishes in a zig-zag pattern. (Note: if the danishes are warm the glaze will melt and run, if you’re serving immediately that won’t matter so much, but otherwise you should wait until they’re cool before glazing.)