Description
Not only do these Danish Christmas pastries look stunning with their golden crust and bright mandarin centers, but they’re also a breeze to prepare.
Ingredients
Scale
- 1 pound of puff pastry (thawed in advance)
- 2–3 tangerines (small-sized, ripe)
- 2–3 tablespoons cornstarch
- 1 tablespoon powdered sugar
- 1 egg yolk (for brushing)
- 6 cherries (for garnish)
Instructions
- Prepare the Dough
- Roll out the puff pastry on a floured surface. Cut it into equal squares.
- Prepare the Tangerines
- Slice tangerines into 1/4-inch-thick circles without peeling. Use a sharp knife for precise cuts. Remove the peel carefully after slicing and pat the slices dry with a paper towel. Dip each tangerine slice in cornstarch to prevent sogginess during baking.
- Assemble the Pastries
- Take each dough square and cut slits around the perimeter, leaving the center intact. Place a tangerine slice in the center of each square.
- Fold one corner of the dough over the tangerine, then fold the remaining corners, overlapping them in the center. Gently press to seal.
- Add the Finishing Touches
- Place a cherry in the center of each pastry. Brush the tops with egg yolk for a golden finish.
- Bake
- Arrange the pastries on a non-stick silicone mat or parchment-lined baking sheet. Bake in a preheated oven at 360°F for 25-30 minutes, or until golden brown.
- Serve
- Allow the pastries to cool before dusting with powdered sugar. Serve warm or at room temperature for the best flavor.