Name: Danish pastries
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 cup warm milk, plus 2 tablespoons extra; 1/4 cup caster sugar; 2 7g sachets dried yeast; 1 egg, lightly beaten; 20 gram butter, melted; 2 1/4 cup plain flour; 1 teaspoon salt; 200 gram butter, cut into small cubes; 825 gram can apricot halves, drained; 1 egg, lightly beaten; 1/2 cup apricot jam, warmed; Crème pâtissière; 2 egg yolks; 1/4 cup sugar; 2 tablespoon cornflour; 3/4 cup milk; 1/2 cup cream; 1 teaspoon vanilla bean paste; 30 gram butter

Ingredients

1 cup warm milk, plus 2 tablespoons extra

1/4 cup caster sugar

2 7g sachets dried yeast

1 egg, lightly beaten

20 gram butter, melted

2 1/4 cup plain flour

1 teaspoon salt

200 gram butter, cut into small cubes

825 gram can apricot halves, drained

1 egg, lightly beaten

1/2 cup apricot jam, warmed

Crème pâtissière

2 egg yolks

1/4 cup sugar

2 tablespoon cornflour

3/4 cup milk

1/2 cup cream

1 teaspoon vanilla bean paste

30 gram butter

Method

Danish pastries

1.Combine milk, sugar and yeast in medium jug. Set aside, covered, for 5-10 minutes or until frothy. Stir in egg and melted butter.

2.Sift flour and salt together into a large bowl. Add milk mixture, stirring to form a soft dough. Turn dough onto lightly floured surface, knead about 10 minutes until smooth. Place dough in a large oiled bowl. Set aside, covered, for about 1 hour or until doubled in size.

3.Using fist, knock down dough to remove air. Knead until smooth.

4.Roll dough into a 25 x 40cm rectangle. Scatter half the butter cubes over 2/3 of dough. Fold unbuttered section over half the buttered dough, then fold over remaining buttered section. Wrap in plastic wrap. Chill for 30 minutes.

5.Unwrap dough; repeat Step 4 with remaining butter.

6.Preheat oven to 200°C. Halve dough. Roll each half into 30 x 40cm rectangles. Cut both into 10cm squares.

7.Place 1 teaspoon crème pâtissière in the centre of each square. Top with 2 apricot halves. Brush dough with combined egg and extra milk. Bring opposite corners together and pinch gently.

8.Arrange 5cm apart on ungreased oven trays. Brush with egg mixture. Bake for 10-15 minutes until golden. Remove from oven, brush with apricot jam and transfer to a rack to cool.

Crème pâtissière

9.Whisk egg yolks, sugar and cornflour in medium bowl until light and fluffy.

10.In a saucepan, bring combined milk, cream and vanilla bean paste to boiling point. Whisking constantly, gradually pour milk mixture into egg mixture.

11.Return to same saucepan and stir over a low heat until mixture boils and thickens. Transfer to a bowl and stir in butter. Cover and cool.

Cover entire surface of crème pâtissière with plastic wrap to avoid skin forming.
Note

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Ingredients

Method

Danish pastries

Crème pâtissière

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