Three Danish pastries - recipe
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Serves
18 -
Skill
Advanced
Ingredients
For the pastries
- 500 g Strong white bread flour plus extra for dusting
- 1 Easy bake yeast sachet
- 50 g Unrefined golden caster sugar
- ½ tsp Salt
- 150 ml Milk
- 1 Egg(s) (free range) beaten
- 2 tsp Oil
- 250 g Butter (unsalted)
For the glaze
- 1 Egg(s) (free range) beaten
For the apricot filling
- 50 g Almonds (ground)
- 25 g Butter
- 25 g Unrefined golden caster sugar
- 40 g Apricot jam
For the sultana filling
- 25 g Unrefined golden caster sugar
- 25 g Butter (unsalted)
- 1 tsp Mixed spice
- 50 g Butter
- 40 g Raisins
For the icing
- 75 g Icing sugar
- 2 tbsp Water
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1
Mix together the flour, yeast, sugar and salt in a mixing bowl.
For this step you'll need:
- 500g Strong white bread flour plus extra for dusting
- 1 Easy bake yeast sachet
- 50g Unrefined golden caster sugar
- ½tsp Salt
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2
Make a well in the centre and add the milk and egg. Mix to a smooth, slightly sticky dough. Knead for one minute, using a little flour, until just smooth. Oil a large bowl. Put the dough into the oiled bowl, cover with oiled cling film and leave to rise in a warm place for one hour until doubled in size.
For this step you'll need:
- 150ml Milk
- 1 Egg(s) (free range) beaten
- 2tsp Oil
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3
Pat or roll out the dough on a floured surface to a 40 cm x 20 cm rectangle. Place the butter between 2 sheets of clingfilm and roll into a 20 cm x 10 cm rectangle. Remove the clingfilm and lay the butter in the centre of the dough. Fold the dough over the top, bottom and then sides, until the butter is completely hidden. Press the edges down.
For this step you'll need:
- 250g Butter (unsalted)
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4
Roll the dough out to a 50 cm x 30 cm rectangle. Turn the dough 90 degrees, then fold the right third over and the left third over that. Repeat the rolling and folding three times, chilling for fifteen minutes after each roll.
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5
After the final rolling, cut the dough crossways into 3 pieces. Grease 2 large baking trays.
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6
For the apricot filling combine all the ingredients and spread evenly over one strip of dough. Roll up along the long side and cut into 2.5 cm slices
For this step you'll need:
- 50g Almonds (ground)
- 25g Butter (unsalted)
- 25g Unrefined golden caster sugar
- 40g Apricot jam
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7
For the sultana filling beat together the sugar, cinnamon and butter until blended. Stir in the sultanas. Spread over one strip of dough. Roll up along the long side and cut into 2.5 cm slices.
For this step you'll need:
- 25g Unrefined golden caster sugar
- 25g Butter (unsalted)
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8
For the raisin filling beat together the sugar, spice and butter until blended. Stir in the raisins. Spread over one strip of dough. Roll up along the long side and cut into 2.5 cm slices.
For this step you'll need:
- 25g Unrefined golden caster sugar
- 1tsp Mixed spice
- 50g Butter (unsalted)
- 40g Raisins
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9
Place the pastries on the baking trays and leave in a warm place to rise for thirty minutes until puffy and doubled in size.
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10
Heat the oven to 180°C (fan 160°C, gas mark 4). Brush the pastries with beaten egg and bake for about twenty minutes until golden and risen. Place on a wire rack to cool.
For this step you'll need:
- 1 Egg(s) (free range) beaten
-
11
Sift the icing sugar into a bowl and stir in just enough water to make a thick coating icing. Drizzle over the cool pastries and leave to set.
For this step you'll need:
- 75g Icing sugar
- 2 tbsp Water