Wednesday morning! Good reason to bake.

I’ve made Danish pastries before but with puff pastry.

This time I made some “proper” Danish pastry, all buttery and light, with layers and layers hopefully to rise and puff well in the oven today.

They didn’t turn out badly at all, much appreciated by the Custard Club.

Of course it’s also due to the fruit – apricots we preserved last summer, and mulberries gifted to us by a very generous friend so that I have a good store of them in the freezer. Such a luxury.

Would I do it again? It’s a bit of a palaver to make them.

The answer is absolutely definitely!

Thanks also to the person who suggested making these when I asked for suggestions a couple of weeks ago.