Description
There’s nothing quite like the warm, flaky goodness of a homemade pastry, especially when it’s filled with luscious blueberry pie filling and topped with a zesty lemon glaze.
Ingredients
Scale
- 375 g baking mix
- 38 g granulated sugar
- 85 g unsalted butter, softened
- 240 ml milk
- 2 tablespoons lemon zest
- 595 g blueberry pie filling
- 16 g plain flour (for crumble topping)
- 16 g quick oats (for crumble topping)
- 28 g cold butter (for crumble topping)
- 1 teaspoon lemon zest (for crumble topping)
- 90 g powdered sugar (for lemon glaze)
- 15 ml lemon juice (for lemon glaze)
Instructions
- Begin by preheating your oven to 230°C (450°F). While the oven is warming up, take out three baking sheets and line them with parchment paper to prevent the pastries from sticking during baking. This step is essential for a successful final result.
- In a large mixing bowl, combine the baking mix, granulated sugar, and softened butter. Use your fingertips or a fork to blend the mixture until it resembles coarse crumbs. This process helps to distribute the butter evenly in the mixture, resulting in a flaky pastry. Once mixed, pour in the milk and lemon zest, then stir using a fork until a sticky dough forms. It’s important to not over-mix; a little bit of stickiness is okay!
- Using a spoon, drop six spoonfuls of the dough onto each prepared baking sheet, ensuring there is enough space between each portion. With the back of a spoon, gently press down each mound to flatten it slightly, creating a well in the center of the dough — this will hold the delicious blueberry filling.
- Spoon the blueberry pie filling evenly into the center of each well you created in the dough. This will serve as the star of your danishes, providing a sweet interior that contrasts beautifully with the crispy exterior.
- In a smaller bowl, mix the plain flour, quick oats, cold butter, and lemon zest for the crumble topping. Use a fork or pastry blender to combine these ingredients until it resembles a crumbly mixture. Once prepared, sprinkle the crumble evenly over each danish, adding a delightful texture with every bite.
- Place the baking sheets in the preheated oven and bake for about 10 minutes or until the pastries are golden brown around the edges. Keep an eye on them to avoid over-baking, which can lead to a dry pastry.
- After baking, remove the danishes from the oven and allow them to cool on the tray for several minutes. This resting time helps the pastries set before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar and lemon juice in a small bowl until the mixture is smooth and creamy. Once the pastries are at room temperature, drizzle the lemon glaze over the top, enhancing the flavors with a delightful sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 3 g