Easy Danish Pastries

Directions

1. 1
   Combine milk, half the sugar and the vanilla in a medium saucepan on medium heat. Bring just to a boil, stirring.
2. 2
   Whisk egg yolks, remaining sugar and cornstarch in a large bowl. Pour hot milk into egg mixture in a thin, steady stream, whisking constantly.
3. 3
   Return mixture to a clean saucepan. Cook on medium heat, stirring constantly, for 5-6 mins, until mixture boils and becomes thick (dropping consistency). Remove from heat. Cover surface with plastic wrap; cool.
4. 4
   Preheat the oven to 425°F. Lightly grease 2 baking pans and line with parchment paper.
5. 5
   Spread 1 tbsp custard diagonally across each pastry square. Place 2 apricot halves or 2 cherries on custard. Join opposite corners, overlapping in center. Arrange on prepared pans. Brush with whole beaten egg.
6. 6
   Bake for 12-15 mins, until crisp and golden. Brush with jam while hot. Serve warm or cold.