Recipe

Apricot Danish pastries

Our easy-breezy Danish pastry recipe uses a
food processor and a fast folding method. The results are simply delicious!

  • 1 hr cooking (+ REFRIGERATION & STANDING)
  • Makes 12
  • Print
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Ingredients

Apricot Danish pastries
  • 1/2 cup (125ml) milk, warmed
  • 2 eggs
  • 2 cups (300g) bread flour
  • 1 1/2 teaspoons (5g) dried yeast
  • 1 teaspoon sea salt
  • 1 1/2 tablespoons caster sugar
  • 250 grams cold unsalted butter, chopped
  • 12 canned apricot halves
  • 1/3 cup (110g) apricot jam, warmed, sieved
  • 2 tablespoons chopped shelled pistachios
Creamed Cheese Filling
  • 250 grams cream cheese
  • 1 eggs
  • 1/3 cup (55g) icing sugar
  • 1 teaspoon vanilla bean paste

Method

Apricot Danish pastries
  • 1
    Whisk milk and 1 egg in a medium bowl. Place flour, yeast, salt and sugar in a food processor; pulse until combined. Add butter; pulse until butter is chopped into 5mm pieces. Place mixture in a large bowl; stir in milk mixture to form a wet, sticky dough. Cover with plastic wrap; refrigerate overnight
  • 2
    Stand the dough at room temperature for 45 minutes. Place the dough on a well-floured sheet of baking paper; knead lightly. Roll into a 20cm x 50cm rectangle with a floured rolling pin.
    Fold the dough into thirds by bringing the bottom third over the middle third, then the top third down to cover the folded dough. Turn the dough a quarter turn to the right. Roll into a 20cm x 50cm rectangle again; repeat folding, turning and rolling two more times, for a total
    of three times. Cut the dough in half. Wrap each in plastic wrap; refrigerate for 30 minutes.
  • 3
    CREAM CHEESE FILLING: Process ingredients until smooth.
  • 4
    Drain apricot halves on paper towel. Lightly beat remaining egg. Line two large oven trays with baking paper.
    Roll each half of dough into a 20cm x 30cm rectangle. Cut each half into six 10cm squares. Spread cream cheese filling over centre of each square, leaving a 1cm border. Top each with an apricot half. Fold two opposite pastry corners to meet in the centre; press together. Place pastries on trays, about 5cm apart. Cover pastries loosely with oiled plastic wrap. Stand in a warm place for 30 minutes.
  • 5
    Meanwhile, preheat oven to 180°C (160°C fan-forced). Brush pastry edges with remaining egg. Bake pastries for 20 mins or until puffed and golden. Brush pastry and apricots with jam; sprinkle with pistachios. Cool on trays.

Notes

Unbaked pastries suitable to freeze.
Not suitable to microwave.

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