Danish week, I didn’t fancy making a form of rye bread and I hadn’t made Danish pastry in ages although it has featured on #Willeysweeklybake before I have made a new seasonal filling perfect for halloween or bonfire night. I don’t think the pastry was by best attempt but they were still so buttery and yummy. They take a bit of time to make but allow time for you to get on with other things in between folds.
Ingredients for Danish pastry
- 250g Strong white bread flour
- 125g Butter
- 5g Dried Yeast
- 40g Caster Sugar
- 62ml Milk
- 45ml Water
- 1 Egg
Ingredients for Fillings
- 200g Peeled and Chopped Apples
- 1 x 365g Can of condensed milk
- 50g Soft Brown Sugar
- 50g Butter
- Start by adding all of the dry dough ingridients to a large bowl, keeping the salt and yeast on seperate sides.
- Add the eggs, water and milk and mix slowly together until forms a rough ball then knead or mix on a higher speed for a about 5 minutes. Once the dough is soft and forms a smooth ball place into a plastic bag and chill in the fridge for an hour.
- Meanwhile roll out your butter between to sheets of cling film until about 33x19cm then put back in the fridge.
- Roll the dough out to 25x10cm (1cm thick) and then place the rolled out butter onto the bottom two thirds of the dough. Then fold the exposed pastry over, then cut through the exposed butter and place on top and fold the other side of pastry over and seal the edges to stop the butter from leaking and chill in the fridge for an hour.
- Now re-roll the pastry out to 25x10m and fold the pastry in thirds and place in the fridge to harden between turns. Repeat this at least twice more. Prepare you filling between turns. This creates good layer of dough and butter.
- Peel and chop the apples into small pieces and add to a sauce pan with a little water and soften until will just break up with a spoon.
- Make the caramel by adding the condensed milk, soft brown sugar and butter, melt on a low heat until the butter has melted.
- Once the butter has melted turn the heat up and continuously stir until the caramel thickens and darkens.
- Leave the caramel to cool slightly.
- Roll the pastry out into a square about 40x40cm. Then cut into 16 small squares.
- Cut the pastry corners halfway into the middle down the sides.
- Place the caramel into the centre of the square, and add a bit of stewed apple on top.
- Preheat the oven to 200 degrees Celsius.
- Then bring the opposite corners in the centre of the pastry and pinch together.
- Place the pastries on the prepared the baking tray and bake in the oven for 15 minutes.
- Place on a wire rack to cool and enjoy.