Saffron Pain au Raisin

These are some traditional danish pastries, a pain au raisin with a subtle cardamom spice, a custard filling flavoured with saffron and an apricot jam glaze.

The pastry puffed perfectly and is crisp, light and flaky. The saffron in the custard adds a touch of luxury and indulgence to a classic. The custard was possibly a little fluid prior to baking as I'm not sure I cooked the cornflour out for quite long enough. But this only made the dough a little messy to roll up and cut, but resulted in a smooth and creamy filling. These are spot on, and make for a delicious breakfast.