Easy Danish Pastries

• 1 1/2 cup milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• 4 None egg yolks, plus 1 whole egg
• 1 tbsp cornstarch
• 4 sheets frozen puff pastry, thawed, each cut into 4 squares
• 1 can (15 oz) apricot halves, drained
• 1 can (15 oz) pitted dark cherries, drained
• 2 cups apricot jam, warmed

1. Combine milk, half the sugar and the vanilla in a medium saucepan on medium heat. Bring just to a boil, stirring.
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. 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. Preheat the oven to 425u0b0F. Lightly grease 2 baking pans and line with parchment paper.
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. Bake for 12-15 mins, until crisp and golden. Brush with jam while hot. Serve warm or cold.

milk, sugar, vanilla, egg yolks, cornstarch, pastry, apricot halves, dark cherries, apricot

Taken from recipes-plus.com/api/v2.0/recipes/33978 (may not work)