Method

• 1.
  For the custard, place milk and vanilla in a small saucepan over medium heat and bring to a simmer. Set aside.
• 2.
  Whisk yolks and sugar in a medium heatproof bowl until pale and smooth. Add the cornflour and whisk until combined. Slowly whisk in milk mixture until smooth. Pour back into the small saucepan and cook, whisking constantly, over medium-high heat for 2-3 minutes until sauce boils and thickens.
• 3.
  Remove from heat and transfer to a clean heatproof bowl. Briefly whisk to release excess heat, then cover with plastic wrap touching the surface. Poke a few holes through the plastic with a skewer. Chill for at least 2 hours, until cold.
• 4.
  Preheat oven to 200°C/180°C fan-forced.
• 5.
  Line a large baking tray with baking paper. Cut pastry into 9 rectangles and place on prepared tray. Spoon 1 1/2 tbs cold custard along the centre of each rectangle, corner to corner, on a diagonal.
• 6.
  Arrange 2 apricot halves, cut-side down, at opposite corners on top of the custard. Fold over the other 2 corners to partially enclose the apricots (you shouldn’t see any custard at this stage). Brush pastry with egg white and bake for 30 minutes, or until pastry is puffed and golden.
• 7.
  Mix apricot jam with 2 tsp water in a small microwave-safe bowl and heat in 30-second bursts until warm and smooth. When danishes come out of the oven, brush pastry and apricots with the warm jam mixture. Set aside on a wire rack to cool before serving.