3 tbsp lactose free butter
4 tbsp demerara sugar
pinch each ground allspice and cinnamon
500g pack gluten free puff pastry
little gluten free plain flour for rolling
1 egg, beaten
Serves - 8
First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan.
Stir in the blueberries and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat.
Roll the gluten free pastry out on a lightly floured surface to 5mm thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
Divide the filling between the gluten free pastry squares, spooning it into the centre of each square.
Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick.
Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.
Recipe adapted from: Good Food