Three Danish pastries

  • Total Time

    0m
  • Serves

    18
  • Skill Level

    Advanced
  • Dietary Needs

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These Danish pastries should please the whole family as you can fill them with whatever filling you like. There are three filling options in this recipe; apricot, sultana and raisin, but why not try being creative and making your own.

Method

  1. Mix together the flour, yeast, sugar and salt in a mixing bowl.

  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.

  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.

  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.

  5. After the final rolling, cut the dough crossways into 3 pieces. Grease 2 large baking trays.

  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

  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.

  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.  

  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.

  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.

  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.

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