Place the soft goats' cheese into a small bowl. Break up the cheese. Add the runny honey and mix together. Taste, adding more honey if desired.8. Roll out the dough. Remove the dough from the fridge and set on a lightly floured work surface. Roll out into an oblong measuring about 32cm x 42cm. Use a knife or pizza cutter to trim the edges to neaten. Cut the dough into 12 squares measuring 10cm x 10cm.
Shape the pastry into a diamond for the fig & goats' cheese filling. Gently fold one of the squares in half to make a triangle. Identify the corner still at 90 degree. A centimetre or two from that corner use a small sharp knife to cut a neat line through the dough which runs parallel to the edge of the triangle. Repeat with the other edge of the triangle. The pastry should still be joined at the 90 degree corner. Open the dough back out to a square. Use a pastry brush to paint a little of the beaten egg over the upper surface of the pastry. Fold one of the cut corners into the pastry, positioning it along the new internal square. press gently to secure. Repeat with the opposite corner. Place a teaspoon of the goats' cheese mixture in the centre of the diamond. Top with half a fig - cut side uppermost. Gently brush the egg wash over the pastry, aiming to avoid it touching the laminations. Use a fish slice to transfer it to a large baking tray lined with greaseproof paper. Repeat with 5 more pastry squares. Set them aside, uncovered, for 30 minutes to prove.
Meanwhile pre-heat the oven to 200c / 180 Fan / Gas Bake. Once proved, place the baking tray in the centre of the oven and bake for about 20 minutes, until they are crisp golden and well risen. The base of the pastry will also be golden brown. You may need to rotate the tray after about 15 minutes of cooking. Once cooked remove from the oven. Use a fish slice to carefully transfer them to a cooling rack.
Meanwhile make the glazes. For for the Apple and Blackberry pastries, mix the sugar with the boiling water. Stir to dissolve the sugar. For the Fig & Goats' Cheese pastries make a slightly loose water icing by mixing together the icing sugar with the honey and a drop of water.
Apply the glazes. With a pastry brush paint the sugar solution over the pastry of the Blackberry & Apple Danish Pastries (avoiding the fruit) as soon as they are removed from the oven. Place back into the oven for 2 minutes for the glaze to dry. Place on the cooling tray. Once the Fig & Goats' Cheese Danish Pastries are cooked through, allow them to cool fully before dribbling over the honey flavoured water icing.Enjoy!