Apple danish - recipe

Apple danish

  • Prepare

  • Serves

  • Cook

  • Skill



For the pastry

For the filling

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  1. 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
  2. 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

    For this step you'll need:

    • 110ml Milk (whole)
    • 1 Egg(s) (free range)
  3. 3

    Turn the dough out onto a well floured work surface and shape into a rectangle. Roll out to a rectangle about 30x40cm.

  4. 4

    Dot teaspoonfuls of butter evenly in rows over two thirds of the dough.

    For this step you'll need:

    • 100g Butter (unsalted)
  5. 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.

  6. 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.

  7. 7

    Repeat the rolling and folding so you have folded it 4 times. Chill for at least an hour or even overnight.

  8. 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)
  9. 9

    Roll out the dough to rectangle about 20cm x 40cm and cut into 8 x 10 cm squares.

  10. 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.

  11. 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)

  12. 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 .

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