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Apple-danish (2) Tried & Tested

Apple danish

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4 stars based on 2 ratings

This recipe can take a little time to make, but is well worth the effort. If you like you can even prepare these in advance and freeze before baking, ready to pop in the oven when you have visitors.

Key Information

  • Prep:
  • Bake:
  • Serves:9
  • Skill level:medium

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Ingredients

For the pastry

  • 125g 4½ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Easy bake yeast (we use Allinson) Easy bake yeast
  • 1tbsp 1tbsp Unrefined golden caster sugar (we use Billington's)
  • 1tsp 1tsp Cinnamon ground
  • 110ml 3¾ fl oz Milk (whole)
  • 1 1 Egg(s) (free range)
  • 100g 3½ oz Butter (unsalted)

For the filling

  • 4 4 Bramley apple(s)
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place both flours, the yeast, sugar, cinnamon and a pinch of salt into the bowl of an electric mixer.

    Ingredients for this step

    • 125g 4½ oz Very strong white bread flour (we use Allinson) Very strong white bread flour
    • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Easy bake yeast (we use Allinson) Easy bake yeast
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
    • 1tsp 1tsp Cinnamon ground
  2. Classic mode Step 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.

    Ingredients for this step

    • 110ml 3¾ fl oz Milk (whole)
    • 1 1 Egg(s) (free range)
  3. Classic mode Step 3

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

  4. Classic mode Step 4

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

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
  5. Classic mode Step 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. Classic mode Step 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. Classic mode Step 7

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

  8. Classic mode Step 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.

    Ingredients for this step

    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
    • Water
    • 4 4 Bramley apple(s)
  9. Classic mode Step 9

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

  10. Classic mode Step 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. Classic mode Step 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. Classic mode Step 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 .