Apricot Danish Pastries Recipe
Buttery pastry and a dollop of sticky and sweet apricot jam, these delicious Danish Pastries are patisserie favourites.
250g plain flour
250g strong white flour, plus extra for dusting
7g sachet fast-action yeast
2 tsp salt
50g golden caster sugar
1 beaten large egg plus extra to glaze
150ml milk (whole or semi skimmed)
250g lightly salted butter, cut into 8 slices. This should be slightly warmer than fridge temperature, but not soft.
150g ready-made custard
2 x 320g tins of peeled apricot halves
a few tsps of Duerr’s apricot jam
- In a processor, pulse together the dry ingredients, add the milk and egg and pulse to a smooth and sticky consistency.
- Knead this dough for 1 min, using a little flour, until just smooth.
- Put into a pre-oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size or overnight in the fridge.
- Flour your surface and pat the dough out to a 1cm thick rectangle. Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and sides until it is completely hidden. Press the edges down.
- Roll the dough out to a 50 x 30cm rectangle. Tap out the dough with the rolling pin in gentle ridges, to squash the butter evenly inside the pastry. Then roll properly.
- Turn the dough 90 degrees, then fold the right third over and the left third over that. Do this three times, chilling for 15 mins after each roll.
- Cut the dough in half, into 2 squares. Roll one piece of dough to 35 x 35cm.
- Cut into 9 squares, and 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.
- Let the pastries rise for 30 mins until puffed and doubled in size.
- Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, pinch any edges together again, then bake for about 20 mins until golden and risen.