When you go for a grocery run, which part of the supermarket do you look forward to going to the most?

Is it the fresh meat and produce aisle? The drinks and beverages aisle? What about the canned and dry goods aisle? Or is it the in-store bakery?

For us, personally, our favourite is the supermarket's freezer section. More specifically – their wide array of frozen dessert selections!

And if you are like us, then we've got great news for you!

The Triple Chocolate flavour is the latest addition to the company's Danish line. Credit: Sara Lee.​

The time of Chocolate Bavarian, Vanilla Cheesecake, and Apple Crumble is over. Looks like there is a new sheriff in Dessert town, and her name is Sara Lee.

Dessert company Sara Lee just dropped a new flavour for their widely popular pastry treat and we're all over it!

Introducing – the much-awaited Triple Chocolate Danish!

The new chocolate flavour is joining other crowd-favourites, such as the classic Custard and indulgent Blueberry.

The Danish pastry is made with buttery danish chocolate pastry and is filled with rich dark chocolate sauce. Plus, it's topped with more choc chips if there isn't enough chocolate yet for you.

It is available for $6.25 at Woolies and comes in a pack of six that can serve four to six people. But let's be honest, we could probably eat the whole thing ourselves in one go…

But if you're not that keen on chocolate danish, here's a danish pastry recipe from Women's Weekly that makes use of sweet fruits instead for that healthier twist!

Here are the ingredients you need:

• 1 ½ cup milk
• 2 tablespoon caster sugar
• 1 teaspoon vanilla extract
• 4 egg yolks, plus 1 egg extra, beaten
• 1 tablespoon cornflour
• 4 sheets of frozen puff pastry, thawed, quartered into squares
• 415 gram can apricot halves, drained
• 415 gram can of pitted cherries, drained
• 4 cup apricot jam, warmed

These apricot and cherry Danish pastries are easy enough to make for a weeknight family dessert. Credit: Women's Weekly Food.​

And here's how to do it:

In a medium saucepan, combine the milk, half sugar, and vanilla. Stir over medium heat until boiling point is reached (do not boil).

Then in a medium heatproof bowl, whisk the egg yolks, remaining sugar and cornflour together. Pour the hot milk into the egg mixture in a thin, steady stream, whisking constantly.

Return mixture to a clean saucepan. Cook over medium heat, stirring constantly, for 5 to 6 minutes, until the mixture boils and becomes thick (dropping consistency).

Remove the mixture from heat and cover the surface with plastic wrap. Let it cool for several minutes.

While the mixture is cooling, prepare your oven by preheating it at 220°C. Lightly grease and line two oven trays with baking paper.

Spread 1 tablespoon custard diagonally across each pastry square. Place two apricot halves or cherries on custard. Join opposite corners, overlapping in the centre.

Then arrange the pastry squares on trays and brush with extra beaten egg. Bake for 12 to 15 minutes until crisp and golden. Brush with jam while hot.

You can either serve these pastries warm or cold. Best with your afternoon tea.

Enjoy!

 

[Ricci]

I think if I was to be having pastries I'd rather make them myself than to pay someone else to make them for me. Being a diabetic and not having a particular sweet tooth this is something I can actually do without in my life.

 

[DrivingGirl]

The home made version in the recipe sounds amazing - I think I would give that a go! All that chocolate sounds a bit overwhelming.

 

[Mr Bean]

Sounds yummy but might be a too sweet for me, I would prefer the classis custard or blueberry personally

 

[DiMcg]

Yumgot to try this one