Danish pastries

Name: Danish pastries
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 18
Cuisine: Global
Ingredients: 250 grams strong white flour, plus extra for dusting; 250 grams plain flour; 7 grams sachet fast-action yeast; 50 grams golden caster sugar; 125 milliliters whole or semi-skimmed milk; 1 large egg, beaten plus extra beaten egg to glaze; 250 grams pack lightly salted butter, not fridge cold but not soft, cut into 8 even slices; 85 grams pecan, plus 3 extra, chopped; 50 grams light muscovado sugar, plus extra for sprinkling; 1 Tbsp maple syrup; 25 grams softened butter; 150 grams custard; 2 x 320g cans apricots; 3 teaspoons few apricot jam; 50 grams raisin; 25 grams caster sugar; 1 teaspoon mixed spice; 50 grams soft butter; 50 grams icing sugar

If you want to add more lacto ovo vegetarian recipes to your recipe box, Danish pastries might be a recipe you should try. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 337 calories, 5g of protein, and 19g of fat. This recipe serves 18. Head to the store and pick up maple syrup, golden caster sugar, icing sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. It works well as a hor d'oeuvre. Users who liked this recipe also liked Christmas Tree Danish Pastries, Savoury Bacon and Blue Cheese Danish Pastries, and A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery.

Instructions

Pulse together the dry ingredients plus 2 tsp salt in a processor, then pulse in the milk and egg, plus 100ml water, until you have a smooth, slightly sticky dough. Knead for 1 min, using a little flour, until just smooth. Put into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hr until doubled in size (overnight in the fridge if you like).

Ingredients you will need

Dough

All Purpose Flour

Water

Milk

Salt

Egg

Equipment you will use

Bowl

Flour your surface, then pat the dough out to a rectangle, 1cm thick.

Ingredients you will need

Dough

All Purpose Flour

Lay the butter slices out over the middle of the dough, in a rectangle. Fold the pastry over the top, bottom and then sides until the butter is completely hidden. Press the edges down.

Ingredients you will need

Butter

Dough

Roll the dough out to a 50 x 30cm rectangle, first tapping out the dough with the rolling pin in gentle ridges, so that you can tell the butter is being squashed out evenly inside the pastry, before rolling properly. Turn 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.

Ingredients you will need

Butter

Dough

Roll

Equipment you will use

Rolling Pin

Cut the dough in half, into 2 squares.

Ingredients you will need

Dough

Roll one piece of dough to 35 x 35cm.

Ingredients you will need

Dough

Roll

Cut into 9 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.

Ingredients you will need

Roll

To make 18 pecan pinwheels, whizz 85g pecans until fine, then stir in 50g light muscovado, 1 tbsp maple syrup and 25g softened butter.

Ingredients you will need

Maple Syrup

Muscovado Sugar

Butter

Pecans

Cut each square of pastry almost to the middle from each corner, spoon on 1 tsp filling, then fold each point over and press into the middle. Scatter more chopped pecans and a little sugar over before baking.

Ingredients you will need

Pecan Pieces

Sugar

Drizzle with a little maple syrup to serve.

Ingredients you will need

Maple Syrup

For 18 apricot custard turnovers, you will need 150g tub custard, 2 x 320g cans apricots and a few tsps apricot jam. 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.

Ingredients you will need

Apricot Jam

Apricot

Custard

Jam

To make 18 raisin swirls, mix 50g raisins, 25g caster sugar, 1 tsp mixed spice and 50g soft butter. Instead of cutting the dough into 9, leave it whole and spread the filling over.

Ingredients you will need

Caster Sugar

Mixed Spice