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Name: Danish Pastries
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 250 g strong white flour; 250 g white flour; 7 g sachet easy-bake/fast-action yeast; 2 tbsps caster sugar; 1 tsp salt; 250 ml milk warmed; 1 large egg; 250 g butter softened; 125 g marzipan; 9 canned apricot halves drained; 6 to 8 tbsps apricot jam sieved and warmed

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INGREDIENTS

250 g strong white flour
250 g white flour
7 g sachet easy-bake/fast-action yeast
2 tbsps caster sugar
1 tsp salt
250 ml milk warmed
1 large egg
250 g butter softened
125 g marzipan
9 canned apricot halves ; drained
6 to 8 tbsps apricot jam ; sieved and warmed

INSTRUCTIONS

Spread the butter over two-thirds of the rectangle, leaving the bottom clear.

Fold up bottom third over the butter, and then fold the top third over it.

Use the rolling pin, press down ridges in the dough. Wrap it in cling film and chill for 1 hour.

Re-roll the dough to a large rectangle, then repeat the folding by folding up the bottom third and then the top third and pressing the ridges down with the rolling pin. Chill the dough for an hour. Repeat the rolling and folding process once more, and chill it for a further hour.

Roll the dough out to a large square, about 36cm (just over 14in) square. Trim off the edges of the dough, and cut into nine squares.

Cut into the squares diagonally from each corner. Brush some water in the centre, then fold in one side of each edge to give the pinwheel shape and press down well in the centre.

Divide the marzipan into nine pieces and roll each piece into a ball. Flatten them and place in the centre of the pinwheel. Put an apricot half on top of the marzipan. Place on baking sheets, cover with oiled cling film and leave in a warm place until the dough has doubled in size.

Set the oven to 220°C/425°F/Gas Mark 7. Brush some apricot glaze over the pastries and bake for 20-25 minutes, until light golden, and then remove from the oven.

These are best served warm on the day of making, but may be reheated if they’ve cooled completely.mm

NOTES

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Danish Pastries

250 g strong white flour 
250 g white flour 
7 g sachet easy-bake/fast-action yeast 
2  tbsps caster sugar 
1 tsp salt 
250 ml milk warmed 
1 large egg 
250 g butter softened 
125 g marzipan 
9  canned apricot halves drained
6  to 8 tbsps apricot jam sieved and warmed

Tip the flours into a bowl and stir in the yeast, sugar and salt. Mix the milk and egg together and tip into the flour then mix well, to give a soft dough. Knead the dough very lightly to form a ball and then roll it out to a rectangle about 1cm thick.
Spread the butter over two-thirds of the rectangle, leaving the bottom clear.
Fold up bottom third over the butter, and then fold the top third over it.
Use the rolling pin, press down ridges in the dough. Wrap it in cling film and chill for 1 hour.
Re-roll the dough to a large rectangle, then repeat the folding by folding up the bottom third and then the top third and pressing the ridges down with the rolling pin. Chill the dough for an hour. Repeat the rolling and folding process once more, and chill it for a further hour.
Roll the dough out to a large square, about 36cm (just over 14in) square. Trim off the edges of the dough, and cut into nine squares.
Cut into the squares diagonally from each corner. Brush some water in the centre, then fold in one side of each edge to give the pinwheel shape and press down well in the centre.
Divide the marzipan into nine pieces and roll each piece into a ball. Flatten them and place in the centre of the pinwheel. Put an apricot half on top of the marzipan. Place on baking sheets, cover with oiled cling film and leave in a warm place until the dough has doubled in size.
Set the oven to 220°C/425°F/Gas Mark 7. Brush some apricot glaze over the pastries and bake for 20-25 minutes, until light golden, and then remove from the oven.
These are best served warm on the day of making, but may be reheated if they’ve cooled completely.mm

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Nutrition

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Serving Size: 1 (932g)
Recipe Makes: 1

Calories: 3684
Calories from Fat: 1914 (52%)

Amt Per Serving		% DV

	Total Fat 212.6g	284 %
	Saturated Fat 130.7g	654 %
	Monounsaturated Fat 54.9g
	Polyunsanturated Fat 10.4g
Cholesterol 749mg		230 %
Sodium 1520mg		52 %
Potassium 662.8mg		17 %
Total Carbohydrate 382.1g		112 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 368.6g
Protein 60.1g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3684

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