Apricot & Almond Danish Swirls

YOU WILL NEED: ◻ 1 sheet of pre-rolled puff pastry

◻ 2 heaped tbsp

cream cheese ◻ 3 heaped tbsp

apricot jam

◻ A handful of

flaked almonds

FOR THE ICING GLAZE:

◻ 4 tbsp icing

sugar

◻ 1–2 tsp cold

water

◻ A handful of

flaked almonds

IF MAKING AHEAD TO FREEZE

1

Unroll the puff pastry, keeping it on its paper.

2

Spread the cream cheese all over the pastry with a knife, carefully leaving a 1cm border around the edges.

3

Spread the apricot jam on top of the cream cheese, then sprinkle the flaked almonds on top.

4

Working from a short end, using the paper to help, roll it into a tight roll.

5

Open a large, labelled freezer beg. Keeping the bag flat, put in the swirls, leaving space so they don’t stick together. If you need to stack them on top of each other, make sure to add a sheet of baking parchment in between to stop them sticking. Place flat in freezer until fully frozen. When it’s time to cook, if using an oven, preheat the oven to 180°C. Place the frozen swirls on a lined baking tray and cook for 30 to 35 minutes until golden. Then remove and leave to cool. If air frying, preheat the air fryer to 180°C. Place the frozen swirls on baking parchment in the air fryer and cook for 18 minutes, flipping them over halfway through, until golden. Then remove and leave to cool.

IF COOKING NOW

1 Follow the method in the ‘making ahead to freeze’ section up until the end of step four. 2 Preheat the oven to 190°C. Cook the swirls on a lined baking try for 25 to 30 minutes until golden. Then remove the swirls and leave to cool. 3

If air frying, preheat the air fryer to 190°C. Place the swirls on baking parchment and cook in the air fryer for 16 minutes, flipping them over halfway through, until golden. Then remove and leave to cool.