Cold Desserts Recipes - Danish Pastries Recipe

Ingredients

• 6g/1/4oz dried yeast

• 125ml/4fl oz warm milk

• 1 teaspoon + 50g/2oz caster sugar

• 225g/8oz plain flour

• 1/2 teaspoon salt

• 1 egg (lightly beaten)

• 1 teaspoon vanilla essence

• 225g/8oz butter

• 400g/14oz canned apricot halves (drained)

• 1 egg (lightly beaten)

• 50g/2oz flaked almonds

For the glaze:

• 75g/3oz apricot jam

• 1 tablespoon water

For the pastry cream:

• 2 tablespoons caster sugar

• 2 egg yolks

• 2 teaspoons plain flour

• 2 teaspoons corn-flour

• 125ml/4fl oz hot milk

Serves 4-6

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Method:

1. Stir the yeast, milk and 1 teaspoon sugar together in a small bowl until dissolved. Leave in a warm place for 10 minutes, or until bubbles appear on the surface.

2. The mixture should be frothy and slightly increased in volume. Sift the flour and salt into a large bowl and stir in the remaining sugar. Make a well in the centre and add the yeast mixture, egg and vanilla essence. Mix to a firm dough. Turn out on to a floured surface and knead for 10 minutes to form a smooth, elastic dough.

3. Place the dough in a lightly greased bowl, cover and set aside in a warm place for 1 hour, or until doubled in size.

4. Meanwhile, roll the butter between 2 sheets of baking parchment to a 15 x 20cm/6 x 8in rectangle and then refrigerate until required.

5. Punch down the dough and knead for 1 minute. Roll out to a rectangle measuring 25 x 30cm/10 x 12in. Place the butter in the centre of the dough and fold up the bottom and top of the dough over the butter to join in the centre. Seal the edges with a rolling pin.

6. Give the dough a quarter turn clockwise then roll out to a 20 x 45cm/8 x 18in rectangle. Fold over the top third of the pastry, then the bottom third and then give another quarter turn clockwise. Cover and refrigerate for 30 minutes. Repeat the rolling, folding, turning and chilling 4 more times. Wrap in Clingfilm and chill for at least another 2 hours before using.

7. For the pastry cream, place the sugar, egg yolks and flours in a saucepan and whisk to combine. Pour in the hot milk and whisk until smooth. Bring to the boil over a moderate heat, stirring all the time, until the mixture boils and thickens. Cover and set aside.

8. Preheat the oven to 200°C/400°F/Gas mark 6. and line 2 baking trays with baking paper. On a lightly floured surface, roll the dough into a rectangle or square 3mmNsin thick. Cut the dough into 10cm/4in squares and place on the baking trays.

9. Spoon a tablespoon of pastry cream into the centre of each square and top with 2 apricot halves. Brush one comer with the beaten egg and draw up that comer and the diagonally opposite one to touch in the middle between the apricots. Press firmly in the centre. Leave in a warm place to prove for 30 minutes. Brush each pastry with the egg and sprinkle with the flaked almonds. Bake for 15 to 20 minutes, or until golden. Cool on wire racks.

10. Melt the apricot jam with the water and then strain. Brush the tops of the apricots with the glaze and serve.