Recipe for Pear & Pecan Cream Danishes with Orange Icing | Dublin Cookery School

Ingredients

• Puff pastry
• Polenta, to dust
• Egg wash, to brush
• 1 large ripe pear, peeled & cored
• Salted butter, to dot
• Caster or vanilla sugar, to sprinkle
• Orange icing (to decorate)
• Chopped pecans (to decorate)
• 50g salted butter, melted
• 50g light brown sugar
• 2 egg yolks (approx 50g)
• 50g ground almonds
• 50g pecans, roughly chopped
• 2 tsp plain flour
• 60g icing sugar
• 1 tsp orange or clementine juice, or more if needed