Gluten Free Danishes

• Allow the Puff Pastry to thaw at room temperature for 3 hours until it yields when poked, but is still cold.
• You can also defrost in the microwave on the defrost setting for 5 minutes.
• Preheat oven to 200°C.

For the Ham and Cheese Danishes (makes 4):

• Cut ham and cheese into long, thin strips.
• Unroll one sheet of Puff Pastry and cut into four, equal squares.
• Lay strips of ham into the center of each square, diagonally, dividing the ham between the four squares. Repeat with cheese on top.
• Take the first square. Fold a free corner so that it wraps around the ham and cheese, the point laying over the center of the filling.
• Fold the opposite corner the same.
• Use water liberally to wet the bottom corner and press down on the top corner lightly to secure.
• Place on a baking sheet lined with parchment paper.
• Repeat the above step for the remaining three squares.
• Bake in oven for 20-25 minutes, or until golden brown.

For the Raspberry Apricot Danishes (makes 9):

• Drain the apricots and cut each half in half, until you have nine quarters of apricots.
• Unroll one sheet of Puff Pastry and cut into nine, equal squares.
• Take the first square. Using a sharp knife, cut ¼ inch into the border of the square, the cut only meeting in two corners opposite each other.
• Gently fold one corner flap to hug the cut line on the opposite side.
• Take the opposite corner and fold it over the border you just made, so it hugs the outside line of the opposite side.
• Use water liberally to seal the folds.
• Place on a baking sheet lined with parchment paper.
• Repeat the above step with remaining squares.
• Drop a tsp dollop of raspberry jam in each cavity. Place a quarter of apricot on top of each raspberry jam dollop.
• Bake in oven for 15-20 minutes, or until golden brown.
• Dust powdered sugar over your baked danishes and enjoy!