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Friday 3rd November 2006

The Last of my Summer 05 / January 06 Preserves - Apricot Danish

The weekend before last, (yes, it seems to have taken me a while to put this post together!) I opened the final bottle of my preserved apricots. Thankfully the next season isn’t too far away and I’ll get the chance to fill my empty pantry shelf again.

Apricot Preserves

It won’t be long before we will be enjoying many more stone fruits and berries and all the goodness which Summer Downunder provides.

Apricot Preserves

Naturally I wanted to make something special with this last bottle, it was a long holiday weekend with NZ’s Labour day on the Monday and after being inspired by Béa’s gorgeous croissant post. I knew exactly what I was going to make!

Apricot Danish!

Apricot Danish

Like Béa I only used half my pastry. 12 danish is simply a tad too many in one sitting, even when there are four of you! The second half of my pastry went into the freezer for another weekend’s brunch!

Apricot Preserves

The recipe is an adaptation from one of Julie LeClerc’s
and hers’ an adaptation of Nigella Lawson’s, so I’m in good company!

  • Food Processor Danish Pastry
  • 2 tablespoons of caster sugar
  • ¼ cup of tepid water
  • 4 teaspoons of dry active yeast
  • ½ cup of milk at room temperature
  • 1 egg, at room temperature
  • 350 grams of high grade flour
  • 1 teaspoon of natural salt
  • 250 grams of cold butter (unsalted)
  • Apricot Filling
  • 12 preserved apricot halves, or canned halves
  • ½ to ¾ cup of apricot jam
  • To egg wash
  • 1 egg
  • 2 tablespoons of milk
  • To ice the cooked Apricot Danish
  • ½ cup of icing sugar
  • 1 to 2 tablespoons of syrup from the preserves or water

Danish Pastry

  1. Place the water, sugar and yeast in a bowl and leave to foam.
  2. Place the milk in another bowl and beat in the egg with a fork.
  3. In a food processor sift the flour and salt and pulse to mix.
  4. Cut in the cold butter into the food processor and pulse until the butter is cut up, but still rather chunky.
  5. Empty the food processor contents into a large bowl, make a well in the centre and add the yeast and egg mixtures.
  6. Using your hands or a flat spatula, fold the ingredients together gently to form a soft moist dough, pebbled with beads of butter.
  7. Be careful to handle the dough as little as possible and not over mix.
  8. Cover the bowl with plastic wrap or a clean plastic bag and leave to rise for 1 hour.
  9. After 1 hour, knock back the dough and on a lightly floured surface roll the dough out to a 25cm by 40cm rectangle.
  10. Fold the rectangle into 3rds, like a business letter and turn the dough so that the folded edge is to your left.
  11. Roll out again to a 25cm by 40cm rectangle, repeat these rolling and folding steps 3 more times. (Making a total of 5 times!)
  12. Wrap the pastry in plastic wrap and refrigerate for 30 minutes to rest.
  13. At this stage you can freeze or refrigerate the pastry for future use, or cut it in half to make 6 danish today and another 6 in a fortnight!
  14. Refrigerate for no more than 4 days, freeze up to 2 months.

Preparing Apricot Danish

  1. After 30 minutes roll the pastry out into a large rectangle, I prefer work with half the pastry at a time.
  2. Cut the pastry into 12 even-sized squares, approximately 12cm by 12cm.
  3. Place the squares onto a lined or lightly greased baking tray.
  4. Drop a good spoonful of apricot jam in the centre of each danish and top with a preserved apricot half.

Preparing Apricot Danish

  1. Fold in the four corners of each square so that they don’t meet in the middle, but rather form a frame to hold in the apricot filling.
  2. Cover the danish with a clean tea towel and leave in a warm place to prove and doubled in size about 1 and ½ hours, the pastry should feel soft like marshmallow.

Preparing Apricot Danish

I had trouble deciding which way up the apricot half should go!

Preparing Apricot Danish

  1. Preheat your oven to 180 degrees C with the fan bake. (Slightly higher if you have no fan.)
  2. Brush the frame of the danish with the beaten egg and milk.
  3. Bake the danish for 10 to 15 minutes or until puffy and golden.
  1. Transfer to a wire rack and let cool slightly, meanwhile mix the icing sugar with a little syrup from the preserves, or a little water to make a wet paste.
  2. Drizzle the icing over the cooked danish and leave to set.
  3. Makes 12 danish!

Apricot Danish

Enjoy!
Bron

22 comments »

  1. Oh Bron, these look gorgeous! You have a real baker in you!

    Bea at La Tartine Gourmande — Friday 3rd November 2006 10:57 am

  2. I love everything you make, that looks delicious.

    Brilynn — Friday 3rd November 2006 1:53 pm

  3. I can not wait to make these … you are an amazing chef and you make it easy for the rest of us to follow your charming recipes. Thank you!

    Becca — Friday 3rd November 2006 3:06 pm

  4. You are making me drool :) That looks absolutely delicious!

    You always have the most beautiful food pictures! I could only dream of taking pictures like yours. *sigh*

    Allison — Friday 3rd November 2006 3:27 pm

  5. Hi Bron, You are definitely as skilled a baker as you are a photographer. Absolutely gorgeous!

    PS: Would you mind sharing the brand/style of that beautiful white plate with the branching vine?

    Mary — Friday 3rd November 2006 9:54 pm

  6. Merci Bea, I love making these.

    Hi Brilynn, thank you so much

    Thank you so much Becca, let me know when you make them!

    Hi Allison, thank you for your very kind words!

    Thanks heaps Mary, the plate was fairly inexpensive from Freedom a store similar to Ikea here in NZ and Australia

    Thanks everyone!

    bron — Friday 3rd November 2006 10:36 pm

  7. This post looks absolutely beautiful… I’d like the little tarte at the end ;)

    Jeff — Saturday 4th November 2006 3:41 am

  8. So beautiful…I love the colors. It almost looks like a bright egg yolk poking through but better because it is apricot(which I would much prefer!)

    peabody — Saturday 4th November 2006 11:00 am

  9. Fantastic photo’s!!! You make this look soooooooo easy. Yum!
    Cheers,
    Heather

    Heather — Saturday 4th November 2006 2:34 pm

  10. The photos……wow……clear, well-lit, beautiful! Plus, I’m a fan of pastry and yours looks grand!
    Melissa

    Melissa — Saturday 4th November 2006 9:43 pm

  11. Every summer, I say I’m going to preserve some stone fruits but never get round to it. And I’ve even missed out on quinces for this year. Your apricots just might prove to be my inspiration this time. Good excuse to whip up a few danishes too :)

    Y — Sunday 5th November 2006 2:45 am

  12. Bron, what can i say? The photos are fantastic! I want to reach out on my screen and grab a piece for myself :)

    Utterly stunning!!!

    Mae — Sunday 5th November 2006 2:40 pm

  13. I want to crawl in the middle of that danish, wrap it around me, and live happily ever after!

    Ivonne — Sunday 5th November 2006 4:24 pm

  14. Thanks heaps Jeff, I’ll try to save the last one for you!

    Yes Peabody, I thought it looked a bit like an egg yolk too!
    Thanks for your lovely comments.

    Hi Heather, thanks heaps!

    Thanks so much Melissa!

    Hi Y, yes I do hope I’ve inspired you, home preserves are worth all the effort!
    Thanks heaps for your kind words!

    Thank you so much Mae, I wish I could share some with you too, thanks again!

    Hi Ivonne hunny, thank you so much! I’d make one especially cosy just for you!

    bron — Monday 6th November 2006 11:00 pm

  15. Absolutely gorgeous! Your dough recipe is much simpler than mine, something to be appreciated!

    Helen — Tuesday 7th November 2006 3:42 am

  16. What glorious photos - so beautifully arranged. You possess a talent I envy! I’m feeling inspired to take up bottling & preserving - handy, given that I work on an orchard…Thank you for sharing your recipe.

    Nigel — Wednesday 8th November 2006 8:39 am

  17. Apricot danish are some of my favourite pastries - I prefer the tartness of the apricots to almost any other fruit filling. The photos are also just beautiful - especially the vivid colour of the apricots in the jar.

    Jeanne — Friday 10th November 2006 6:13 am

  18. That is one gorgeous looking pastry! I have Nigella’s book with the recipe for the food processor danish pastry and I’ve been wanting to try it (as it does seem much easier than the traditional method)…now I can’t wait to give it a go! :)

    You pictures are beautiful!

    joey — Friday 10th November 2006 6:19 pm

  19. I wish I had some of these for my breakfast this morning!!

    Bruno — Sunday 12th November 2006 5:35 am

  20. This looks so professional, Bron. I have put this on my list (and this is not a common saying from my side, I have got very selective…). And I always love to use my food processor for making doughs. Thank you for sharing ! Let us hope that the next summer (soon with you, later with me) will bring along another nice and big bounty of apricots…

    angelika — Sunday 12th November 2006 6:00 am

  21. […] Remember the second half of my Danish pastry which I placed in the freezer? Look what became of it… Danish Pizza-Wheels […]

    Danish Pizza-Wheels — Tuesday 28th November 2006 9:21 pm

  22. […] Apricot Danish Preserves […]

    My Holiday Gift to You! — Wednesday 13th December 2006 11:59 am

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