How to make Danish pastries

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If you’re in the mood for some serious baking and fancy making something sweet and delicious that the whole family can enjoy, these classic Danish pastries would be the perfect choice.

With 30 mins prepartion time and 25 mins in the oven, this triple-tested recipe is an easy recipe to master. It takes 4-5 hrs for these pastries to rest and prove – this gives them plenty of time to rise and fill with air so you have the perfect soft and crisp pastry once cooked.

If you fancy experimenting with flavour try swapping the apricots for softened pears, apples or peaches instead.

When you remove the pastries from the oven, make sure you take them out with care as some of the butter may have run out during the cooking process. You could use a spatula or flat palette knife to remove them from the baking sheets.

Ingredients

  • 250g strong white flour
  • 250g white flour
  • 7g sachet easy-bake/fast-action yeast
  • 2tbsps caster sugar
  • 1tsp salt
  • 250ml milk, warmed
  • 1 large egg
  • 250g butter, softened
  • 125g marzipan
  • 9 canned apricot halves,drained
  • 6-8tbsps apricot jam, sieved and warmed