Whether you’re making your own laminated dough from scratch, or cheating with a roll of shop bought puff pastry (we promise we won’t tell!), Danish pastries are perfect for bold flavour combinations. Sweet, sharp, spiced or nutty, they are little pockets of joy that can be as adventurous as you like. Here are a few ideas to inspire your next weekend bake.

Poached pear, blackberry and bay

Poach pears with bay leaves and star anise, then stir a few bay leaves into your custard base for a herbal note that balances the sweetness of the fruit.

Rhubarb and ginger crumble

Tart rhubarb and the warmth of ginger. Add ground ginger to your crumble topping and add a splash of orange juice to the poaching liquid for a sharp and sweet kick.

Honey, fig and sesame

Pair sticky figs with a drizzle of honey and shards of sesame brittle for a crunch.

Balsamic fig and goat’s cheese

Sweet, jammy figs balanced with tangy balsamic and creamy goat’s cheese make for a sophisticated combination. Take a look at our homemade balsamic fig chutney recipe.

Photo credit – India Hobson and the Two Magpies Bakery book