1. Prep the Pears: Peel the pears and chop them into small cubes. Place in a small saucepan over low heat and cook gently, stirring occasionally, until softened. Remove from heat and set aside to cool. If adding sugar place in saucepan at the same time as the pears.

2. Prepare the Pastry: Lay out a sheet of puff pastry and cut it into six even rectangles.

3. Assemble the Danishes: On half of the pastry rectangles, brush the edges lightly with water. Spoon about two tablespoons of the stewed pear mixture into the centre of each. Add a drizzle of golden syrup over the pears for a little extra sweetness, if desired.

4. Create the Lattice Tops: Take the remaining pastry rectangles and make 3–4 small slits in each one by running a knife from about 1 cm in from one edge to 1 cm in from the other. This helps create a lovely, vented top.

5. Seal the Danishes: Carefully place the slit pastry rectangles over the filled ones. Press around the edges to seal, using your fingers or a fork.

6. Repeat: Repeat steps 2–5 with additional sheets of pastry as needed.

7. Bake: Bake at 180°C (fan forced) for 15–20 minutes, or until the pastries are puffed up and golden brown. Remove from the oven and allow to cool on a wire rack.

8. Make the Icing Drizzle: In a small bowl, mix together 4 tablespoons of icing sugar with 2 tablespoons of condensed milk. Stir until thickened and smooth — add more icing sugar if needed to reach drizzling consistency.

9. Finish and Serve: Once the Danishes have cooled, drizzle with the icing and enjoy!