Vanilla & Blueberry Swirl Danish

Ingredients:

1 sheet ready-rolled puff pastry
150 ml whole milk
2 egg yolks
40g caster sugar
1 tbsp cornflour
1 1/2 tsp vanilla extract
120g blueberries (fresh or frozen)
1 tbsp lemon juice
1 tbsp sugar
1 egg, beaten (for glazing)

Method:

• Warm the milk gently and stir in the vanilla, allowing the aroma to bloom.
• Whisk egg yolks, caster sugar and cornflour until smooth and pale.
• Slowly pour the warm milk into the egg mixture, stirring continuously.
• Return to the heat and cook gently until thickened into a smooth custard.
• Simmer the blueberries with lemon juice and sugar until soft and glossy.
• Spread the custard over the pastry, ripple through the blueberries, and roll gently.
• Slice, brush with egg wash, and bake at 190°C (fan 170°C) until golden and flaky.