Custard filled Danish pastry

I have been craving this for weeks now, but had put it off because of the disbelief in myself that I could possibly pull it off...turns out it's not so difficult, and is probably my (new) favourite pastry to make and consume. If you love the taste of croissant or flaky goodness – then give this a go, for shiz.

The all important pastry:

3 cups plain flour

250g butter, chilled

1 egg

¼ cup sugar

1 tsp salt

7g sachet yeast, dried

¼ warm water

½ cup milk

Combine warm water and yeast into a bowl, give it a mix and let it aside for 5ish mins.

Mix flour, salt and butter in the food processor til the butter is slightly mixed in. Be sure not to mix the butter in any more than, say, one 1cm, or it won't be flaky.

Mix milk, egg and sugar into a bowl. Mix. Add the yeast mix, which should be frothy by now.

Gently add the milk etc. to the flour mix, folding in VERY carefully, so as not to mix in the butter.

Put in fridge for a couple of hours (about 3ish).

Once firm, roll out into a square (about the size of a typical square baking tray). Fold over into thirds, like a letter going into an envelope. Roll again, do the same. Roll AGAIN, do the same. Place, folded up, back into the fridge.

Take out once firm again, and use to fill any kind of shape you like with whatever you wish – I used custrard and plaited it...easy once you know how. I put some almonds on the top of the custard too...