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Apricot Danish Pastries

Apricot Danish Pastries

These pastries take a while to prepare but the wait is worth it! Set aside an afternoon and prepare you taste buds for a treat!

  • 250g strong white flour plus extra for rolling
  • 250g plain flour
  • 1 x 7g sachet fast action dried yeast
  • 150ml milk, the mix may need slightly more
  • 1 large egg, beaten plus a little extra for brushing
  • 250g butter, sliced into 8 pieces not cold but not soft
  • 18 canned apricot halves
  • Apricot jam

Preparation method

  1. Mix together the flours, yeast, sugar and 1 teaspoon of salt.
  2. Gradually add the egg and milk adding more if necessary to form a slightly sticky dough.
  3. Turn out on to a floured surface and knead for 1 minute. Place in an oiled bowl covered with oiled cling film and leave in a warm place for about an hour or until doubled in size.
  4. Tip the dough out in to a floured surface and shape into a rectangle 1cm thick.
  5. Place the butter slices down the centre of the dough. Fold the pastry over the top. Bottom and sides until the butter is covered. Press the edges down.
  6. Start by gently tapping the dough with the rolling pin to begin squashing the butter and then roll the dough out in to a rectangle about 50 x 30cm.
  7. Turn the dough around 90 degrees and fold the right third over and the left third over that. Do this 3 times, chilling the dough for 15 minutes between rolling.
  8. Cut the dough into 2 squares and roll one to 35 x 35cm.  Cut into 9 squares (don’t worry if the pieces of dough are not very square).
  9. Put half a teaspoon of jam onto each square, pull each of the 4 corners of the dough onto the jam and gently press together.  Place an apricot half onto each one.
  10. Heat the oven 180°C fan oven, 190°C conventional oven, centre shelf, Gas 4. Place the Danish onto a baking tray and leave in a warm place to rise for 30 minutes.
  11. Carefully brush with egg and bake for about 20 minutes until golden brown on the tops and base.

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