Name: Caramel, apple and pear danish
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1/2 cup lukewarm milk (see recipe tip); 1 tablespoon caster sugar; 2 teaspoon dried yeast; 1 1/2 cup plain flour; 1/4 teaspoon salt; 1 whisked egg; 100 gram butter; 1 each peeled, cored and chopped apple and pear; 1/2 cup caster sugar; 1 teaspoon mixed spice; milk, for glaze; Caramel icing; 1/2 cup brown sugar; 1/2 cup thickened cream; 50 gram butter; 1 cup icing sugar; 1/4 cup chopped pistachios

Caramel, apple and pear danish

Create sticky, autumnal danishes with this easy recipe. Topped with sweet, gently-spiced apple and pear, these danishes are perfect finished with lush caramel icing and pistachios

Makes 12

Prep

Cook

20M

Total

1H 20M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

1/2 cup lukewarm milk (see recipe tip)

1 tablespoon caster sugar

2 teaspoon dried yeast

1 1/2 cup plain flour

1/4 teaspoon salt

1 whisked egg

100 gram butter

1 each peeled, cored and chopped apple and pear

1/2 cup caster sugar

1 teaspoon mixed spice

milk, for glaze

Caramel icing

1/2 cup brown sugar

1/2 cup thickened cream

50 gram butter

1 cup icing sugar

1/4 cup chopped pistachios

Method

1.In a small jug, combine lukewarm milk (see recipe tip), caster sugar and dried yeast. Set aside for 5 minutes until foamy. Sift plain flour and salt together into a large bowl. Add milk mixture and whisked egg. Mix to a soft dough. Knead for 2-3 minutes on a lightly floured surface until smooth. Roll out to a 20 x 30cm rectangle. Dot butter over two-thirds of dough. Fold into thirds. Quarter turn. Repeat rolling, folding and turning twice more. Wrap in cling film and chill for 15 minutes.

2.Preheat oven to hot, 200°C. Line an oven tray with baking paper. Roll dough out to a 25 x 35cm rectangle.

3.Toss peeled, cored and chopped apple and pear in ½ cup caster sugar and mixed spice. Scatter over pastry, leaving a 2cm border. Brush edge with milk. Roll dough up lengthways. Cut into 12. Place cut-side up on tray, 5cm apart. Brush with milk. Bake for 15 minutes until cooked. Cool on tray.

Caramel icing

4.In a saucepan, stir brown sugar, thickened cream and butter on low until smooth. Boil for 2-3 minutes to thicken. Cool. Whisk in icing sugar. Drizzle over pastries. Sprinkle with chopped pistachios.