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.
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!
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!
- 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
- Place the water, sugar and yeast in a bowl and leave to foam.
- Place the milk in another bowl and beat in the egg with a fork.
- In a food processor sift the flour and salt and pulse to mix.
- Cut in the cold butter into the food processor and pulse until the butter is cut up, but still rather chunky.
- Empty the food processor contents into a large bowl, make a well in the centre and add the yeast and egg mixtures.
- Using your hands or a flat spatula, fold the ingredients together gently to form a soft moist dough, pebbled with beads of butter.
- Be careful to handle the dough as little as possible and not over mix.
- Cover the bowl with plastic wrap or a clean plastic bag and leave to rise for 1 hour.
- After 1 hour, knock back the dough and on a lightly floured surface roll the dough out to a 25cm by 40cm rectangle.
- Fold the rectangle into 3rds, like a business letter and turn the dough so that the folded edge is to your left.
- Roll out again to a 25cm by 40cm rectangle, repeat these rolling and folding steps 3 more times. (Making a total of 5 times!)
- Wrap the pastry in plastic wrap and refrigerate for 30 minutes to rest.
- 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!
- Refrigerate for no more than 4 days, freeze up to 2 months.
- After 30 minutes roll the pastry out into a large rectangle, I prefer work with half the pastry at a time.
- Cut the pastry into 12 even-sized squares, approximately 12cm by 12cm.
- Place the squares onto a lined or lightly greased baking tray.
- Drop a good spoonful of apricot jam in the centre of each danish and top with a preserved apricot half.
- 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.
- 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.
I had trouble deciding which way up the apricot half should go!
- Preheat your oven to 180 degrees C with the fan bake. (Slightly higher if you have no fan.)
- Brush the frame of the danish with the beaten egg and milk.
- Bake the danish for 10 to 15 minutes or until puffy and golden.
- 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.
- Drizzle the icing over the cooked danish and leave to set.
- Makes 12 danish!