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Danish with Cream Cheese Custard
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Lancewood Danish with Cream Cheese Custard

Ingredients

Custard filling:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 ml sugar
125 ml milk
15 ml corn flour
3 large egg(s)
5 ml vanilla essence

Pastry: 

500 g puff pastry
30 ml water
1 egg , beaten

To serve:

icing sugar  for dusting

Method

Preheat the oven to 190°C.

Custard filling:
Using a saucepan, slowly heat the cream cheese and half of the sugar (62.5 ml) and milk (62.5 ml) while whisking until smooth and lump free.

Mix the corn flour with a little bit of milk to form a thin smooth paste.

Beat the eggs, remaining milk and sugar and vanilla essence together.

Add the corn flour mixture and beat in.

Add the warm cream cheese mixture to the cold egg and milk mixture and mix through.

Return to the stove and stir over low heat until the mixture is smooth and thick.

Transfer to a bowl. Cover with cling wrap, placing it directly on top of the custard to prevent a skin from forming on top. Leave to cool.

Pastry:
Cut the pastry into 10 x 10 cm squares.

Spoon or pipe a dollop of custard in the centre.

Fold the opposite corners over to the centre. Pinch to close.

Brush with beaten egg and place in the freezer for 10 – 15 minutes to firm up.

Bake for 15 – 20 minutes until golden and puffed.

Leave to cool and dust with icing sugar before serving.

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