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Lychee Danish
- Steps
- Ingredients
Steps
- Preheat oven to 210C (fan-forced).
- To make frangipane, combine all ingredients in a small food processor. Process until smooth.
- Combine egg and cream in a small bowl.
- Cut each sheet pastry into four squares.
- For design #1, place a tablespoon of frangipane in the centre of pastry square. Fold two opposite corners into the centre to join.
- For design #2, fold the pastry into a triangle. Make two cuts on the outside edge leaving about 1cm from the edge of the triangle. Open the triangle. Take one side of the frame you created and place it on the other side of the inner square. Then take the other side frame and do the same. The two outer frames you created will overlap creating a kite shape. Place a tablespoon of frangipane into the centre.
- For design #3, make a slit at each corner about three-quarters into the centre of the pastry square. Fold alternate corners into the centre and press to seal. Place a tablespoon of frangipane into the centre of the pastry.
- Repeat designs with remaining pastry squares and frangipane. Brush combined egg and cream.
- Cook in oven for about 15 minutes, or until pastry is golden brown and crisp. Remove.
- Top pastries with chopped lychees (see Tip). Scatter with almonds and drizzle with honey. Decorate with mint.
- Serve with ice-cream.
- TIP Lychees can be added 5 minutes into the cook time, for a change.
