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Holiday Ideas

Holiday Ideas

Danish Pastries

These are perfect for breakfast or a mid morning snack

Prep time: 60min

Cook time: 15-20min

Makes 12

VG


Ingredients:

300g strong white flour

½tsp easy blend dried yeast

1tsp caster sugar

½tsp salt

1 egg

150ml milk

250g cold butter, cubed

For the filling either

150g tub custard

320g tin apricot halves

apricot jam

or

150g tub custard

50g raisins

25g each soft brown sugar and butter


Place the flour, yeast, sugar and salt in a large bowl.

Add the egg, milk and butter and mix together to make a rough dough.

Turn the dough out onto a lightly floured work surface. With a rolling pin, roll out into a 30x50cm rectangle, then fold the bottom ⅓ up and the top ⅓ down.

Press the edges together and turn the folded dough by a quarter to the folded edge is on the right side.

Roll and fold once more, then wrap in cling film and chill for 20min.

Repeat this process 2 more times and chill for 20min.

Roll the dough out again into a 30 x 50 rectangle and cut into two equal sized pieces.

Cut each piece into 6 squares, then follow the instructions below for each filling and shape. If you want to make more than one shape, it's easy to divide the filling quantity. Don't worry if your squares rise as you work, just roll them out a bit again. For the apricot, put 2 tsp custard in the middle, sit two apricot halves on top, dot with jam, then pull 2 corners over and pinch to seal. For the raisin, combine the ingredients and spread over, roll up the dough and slice into twelve rounds.

Once shaped and filled, place the pastries on baking sheets. Brush with beaten egg, then bake at 200°C for about 15-20 mins until golden and risen.

Blend 50g icing sugar and a few drops of water to drizzle over once baked. Serve warm.

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