Vanilla Rum Raisin Danishes - cooking recipe

Ingredients

2 tbsp brandy
2/3 cup golden raisins
1/2 cup milk
1/2 tsp vanilla extract
2 None large egg yolks
2 tbsp sugar
2 tbsp all-purpose flour
2 tbsp butter
2 sheets frozen puff pastry, thawed
2 tbsp apricot preserves, warmed

Preparation

Preheat the oven to 400\u00b0F. Lightly grease a large baking sheet.
Heat the brandy in a small saucepan over medium heat. Add the raisins and stir to combine. Remove from heat and allow to cool.
In a small saucepan, heat the milk and vanilla over low heat and slowly bring to a simmer. In a medium bowl, whisk the egg yolks, sugar and flour until creamy and pale. Gradually whisk the hot milk mixture into the egg yolk mixture, then return to pan. Add the butter and cook, stirring, until the mixture boils and thickens. Transfer the custard to a heatproof bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool.
Cut each pastry sheet into 4 squares. Place 2 tablespoons of custard on one half of each pastry square. Top with 2 teaspoons of raisins. Fold the pastry over to enclose the filling and press the edges to seal. Cut 3 long slits in the top to let the steam escape. Bake for 20 mins or until browned. Brush the hot danishes with apricot preserves. Serve.