Blackberry Danish

Danish - makes 9 mini Danishes or 4 regular ones

1 sheet of frozen puff pastry (thawed)

1/4 cup Berry jam of your choice

I cup of berries  of your choice either fresh or frozen

Cream/ milk or egg for brushing

In a saucepan heat the the jam and add the berries, reserving a few which will be added to the Danishes whole just before baking.

With the back of the spoon crush the berries and cook for five minutes to obtain a thick sauce like consistency. I do not add any sugar, but if you prefer or if the berries are really tart add 1-2 tablespoons of sugar while cooking. Allow the mixture to cool.

Cut the puff pastry sheet into nine squares. Score a square pattern in each square with a knife leaving a border of about 1 inch on all sides. The smaller square will hold the filling, while the  borders will puff up in the oven.

 Place about 1 and a 1/2 teaspoon of the mixture on the middle of each square being careful not to get any on the borders, top with the whole berries. Brush the sides/ borders of the pastry with cream or egg wash and place in a 180c fan forced oven for 20 minutes or until the edges puff up and are golden brown.

Dust with icing sugar and enjoy warm or cold. Store in an airtight container for up to 2 days.