Apple danish - recipe
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Prepare
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Serves
9 -
Cook
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Skill
Medium
Ingredients
For the pastry
- 125 g Very strong white bread flour
- 125 g Plain white flour
- 1 tsp Easy bake yeast
- 1 tbsp Unrefined golden caster sugar
- 1 tsp Cinnamon ground
- 110 ml Milk (whole)
- 1 Egg(s) (free range)
- 100 g Butter (unsalted)
For the filling
Find similar in:
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1
Place both flours, the yeast, sugar, cinnamon and a pinch of salt into the bowl of an electric mixer.
For this step you'll need:
- 125g Very strong white bread flour
- 125g Plain white flour
- 1tsp Easy bake yeast
- 2 tbsp Unrefined golden caster sugar
- 1tsp Cinnamon ground
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2
Warm the milk until just warm to the touch and gradually add to the flour along with the beaten egg and mix well to create a soft dough. Knead in the machine for 5 minutes until
smooth.For this step you'll need:
- 110ml Milk (whole)
- 1 Egg(s) (free range)
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3
Turn the dough out onto a well floured work surface and shape into a rectangle. Roll out to a rectangle about 30x40cm.
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4
Dot teaspoonfuls of butter evenly in rows over two thirds of the dough.
For this step you'll need:
- 100g Butter (unsalted)
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5
Fold the unbuttered third of the dough over the buttered dough then fold the other third over that to make 3 folds. Lightly press with a rolling pin. If the butter is firm enough you can now roll the dough out again, if not chill for 15 minutes.
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6
Place the short end of the dough facing you on a work surface lightly dusted with flour and roll out to a long rectangle and fold in three again. Roll out and fold once more if possible or chill for 15 minutes and then roll again.
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7
Repeat the rolling and folding so you have folded it 4 times. Chill for at least an hour or even overnight.
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8
Peel, core and roughly chop the apples and place them in a medium sized saucepan with 1 tbsp of water and the sugar. Cover the pan with a lid and cook for 3-4 mins until the
apple just begins to turn into a puree. Then set to one side to cool.For this step you'll need:
- 2 tbsp Unrefined golden caster sugar
- 4 Bramley apple(s)
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9
Roll out the dough to rectangle about 20cm x 40cm and cut into 8 x 10 cm squares.
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10
Place a heaped tablespoonful of apple puree diagonally across each piece of dough. Fold one corner of the dough across the apple puree, brush with a little water, then fold the other corner on top. Place on a baking tray and cover with oiled cling film.
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11
Allow to prove in a warm place for about 30 minutes until slightly risen. Meanwhile heat the oven to 200°C (180°C fan, gas mark 6)
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12
Bake the apple danish pastries for 18-20 mins until golden brown and flaky. Allow to cool completely. Drizzle with icing if liked. These are best eaten within 1-2 days .