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Apple and cinnamon spiced Danish pastries
Apple and cinnamon spiced Danish pastries
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Prep Time:
145 minutes
Cook Time:
15 minutes
Total Time:
160 minutes
Indulge in oven-fresh apple and cinnamon spiced Danish pastries for a special weekend breakfast.
Ingredients:
  • 2 tsp (1 sachet/7g) dried yeast
  • 20.00 gm caster sugar
  • 125ml milk
  • 225g plain flour
  • Pinch of salt
  • 1 egg, lightly whisked
  • 100g butter, chopped, softened slightly
  • 1 granny smith apple, peeled, cored, finely chopped
  • 90g sultana
  • 5.00 gm ground cinnamon
  • 50g butter, softened, extra
  • 100g brown sugar
  • 150g icing sugar mixture
  • 20.60 gm milk, extra
Instructions:
  • In a bowl, mix together yeast, caster sugar, and milk. Let it sit in a warm, draft-free spot for 5 minutes or until it becomes foamy.
  • In a large bowl, combine the flour and salt, then create a well in the center. Add the milk mixture and egg; mix with a round-bladed knife until well combined. Transfer onto a lightly floured surface and knead gently for 2-3 minutes until smooth.
  • Roll the dough into a 20 x 30cm rectangle. Spread butter over two-thirds of the dough. Fold the dough into thirds to trap the butter. Rotate the dough 90 degrees. Roll it out again to 20 x 30cm. Repeat the folding, turning, and rolling steps. Fold into thirds, cover with plastic wrap, then chill in the fridge for 15 minutes.
  • Repeat the rolling and folding process twice more. Chill in the fridge for 15 minutes. Repeat the process once more, then cover with plastic wrap and refrigerate for 30 minutes.
  • - Preheat the oven to 200°C and line an oven tray with baking paper. - Combine apple, sultanas, and cinnamon in a bowl. - Mix extra butter and brown sugar in a separate bowl. - Roll out the dough into a 25 x 35cm rectangle. - Spread the butter mixture evenly over the dough. - Sprinkle with the apple mixture. - Roll the dough Swiss-roll style into a log, starting at a long end. - Cut the log widthways into 12 discs using a small, sharp knife. - Place discs, cut-side down, on the lined tray, allowing room for spreading. - Let them rise in a warm, draught-free place for 15 minutes. - Bake for 15 minutes or until golden brown and cooked through. - Remove from the oven and cool on the tray.
  • Mix icing sugar and milk in a small bowl until smooth. Transfer to a plastic bag, snip the end, and drizzle over the Danish pastries. Let sit for 15 minutes to set before serving.

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