Sara Lee · Desserts
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The custard version of Sara Lee's Danish, and the easier of the two to freeze. Custard is a stable filling at low temperature where fruit releases water, so the pastry underneath stays in better condition through the process. The pastry is laminated, butter folded through the dough in layers that separate into flakes, wrapped around a smooth custard centre rather than sitting beneath it. They come in 400g packs, made on the NSW Central Coast, with no artificial colours or flavours listed. The apple version in the same range trades the dairy for fruit and spice, which leaves these two as the plainest and the sharpest options in the pastry line.
