Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, apple raisin danish pastries. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Apple Raisin Danish Pastries is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Apple Raisin Danish Pastries is something which I have loved my whole life. They are fine and they look wonderful.
How to make Apple Raisin Danish Pastry For the filling no need to add sugar, Danish pastry dough is slightly sweet and the sugar glaze will make it perfect. The final product was really good, it wasn't too sweet.
To begin with this recipe, we have to prepare a few ingredients. You can cook apple raisin danish pastries using 17 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Apple Raisin Danish Pastries:
- Take 185 grams Bread (strong) flour
- Prepare 15 grams Rice flour
- Prepare 3 grams Dry yeast
- Take 20 grams Sugar
- Prepare 3 grams Salt
- Get 6 grams Skim milk powder
- Take 20 grams Beaten eggs
- Get 100 ml Water
- Make ready 20 grams Unsalted butter
- Take 90 grams Cultured butter (for folding)
- Prepare For the filling:
- Take 1 small Apple
- Take 20 grams Sugar
- Make ready 1 tsp Lemon juice
- Make ready 35 grams Raisins
- Get 1 Egg for finishing
- Take 1 Icing
Add sliced apples and stir until evenly coated. Beat the apple mixture into a thick puree with a wooden spoon, and set aside to cool down. Stir in castor sugar and egg white until stiff, and fold into the cooled down apple puree. Spoon half the apple mixture into four glass bowls.
Steps to make Apple Raisin Danish Pastries:
- Make the filling. Slice the apple into 7 mm thickness and put into a sauce pan with sugar and lemon juice. Mix lightly and coat the apple slices with sugar. Put the pan on the heat and cook for about 10 to 15 minutes until the juice has evaporated. Add the raisins and leave to cool.
- Make the Danish pastry. Put all the ingredients except the butter into your bread maker and press start. After 8 minutes leave the dough to rise by using the proving program.
- After proving punch out the air and put the dough into a plastic bag. Put in the fridge and leave to rest for 3 hours.
- Place the cultured butter onto a dusted work top and roll out into a 7 mm thick square with a rolling pin. Wrap it with cling film and put in the fridge.
- Remove 3 dough from the fridge and place it onto a dusted work top. Roll out into a square and place the 4 cultured butter. Wrap the butter with the dough.
- Roll out 5 dough gradually with a rolling pin into an about 3-mm thickness. Fold in 3 layers and wrap it with a plastic bag. Put it in the fridge and leave to rest for about 1 hour.
- Remove 6 dough from the fridge. Roll out the dough again and fold in 3 layers. Wrap with a plastic bag and leave in the fridge to rest for about 1 hour. Repeat this process one more time and obtain a 27 (3x3x3)-layered Danish pastry. Wrap it with a plastic bag and leave in the fridge to rest for about 30 minutes.
- Tip 7 dough onto a dusted work top and roll out into a 4 to 5-mm-thickness. Scatter 1 filling all over and roll up from the front. Brush a little beaten egg (not listed in the ingredients) thinly at the end and the pastry will stick together well. Place the pastry with the join side down and slice into 8 portions.
- Place the portioned pastry onto a greased madeleine mould with butter. Leave to prove for about 50 minutes.
- After proving brush the surface with beaten egg for a shiny finishing. Bake them in the 180°C preheated oven for about 20 minutes. After baking remove the pastries from the moulds and drizzle with icing while hot.
- If you use madeleine moulds the sides look good.
Top with the breadcrumb mixture, and repeat the layers. Finish with a layer of breadcrumbs and nuts. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.. That means you can make: a batch of croissants, a batch of chocolate croissants, a batch of these cinnamon swirly things, and make a batch of something else too! All from that one batch of dough, wooooh!
So that is going to wrap this up for this exceptional food apple raisin danish pastries recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
