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Apple Danish

2 Reviews

About the bake

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.

115Total Time
1Prep Time
15Bake Time
9Serves
A little effort

Method

  1. Step 1:

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

  2. 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.

  3. 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. Step 4:

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

  5. 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. 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. Step 7:

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

  8. 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.

  9. Step 9:

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

  10. 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. 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. 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 .

Ingredients

  • For the pastry

    • 125g Allinson's Strong White Bread Flour
    • 125g Allinson's Plain White Flour
    • 1 tsp Allinson's Easy Bake Yeast
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 tsp Cinnamon (ground)
    • 110ml Milk (whole)
    • 1 Egg(s) (free range)
    • 100g Butter (unsalted)
  • For the filling

    • 4 Bramley apple(s)
    • 2 tbsp Billington's Unrefined Golden Caster Sugar

Utensils

  • Electric mixer
  • Rolling pin
  • Sharp knife
  • Baking tray

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