Take a walk on the wild side Apple Danish
WHAT YOU’LL NEED
Filling
Danish Dough
2 seasonal apples of choice 2 tbsp butter ¼ cup brown sugar ½ tsp cinnamon ¼ tsp cloves ¼ tsp salt 1 tsp vanilla extract Egg for eggwash finish
5g active dry yeast 115g whole milk 250g all-purpose flour 30g granulated sugar
1 medium egg 1 tbsp butter 5g salt 180g cultured butter cold and unsalted
Syrup
½ cup sugar ½ cup water ¼ tsp cinnamon
RECIPE
the other, like a sandwich with the butter in the middle. Seal all your edges and roll your dough until the dough is now a rectangle around ¼ inch thick. Using the book folding method for puff pastry (a YouTube video is often recommended) then turn your dough 90F degrees and repeat. Chill your dough and repeat two more times. Let your dough chill 2 -3 hours or overnight. Roll your dough to ¼ inch thick. Trime edges with a sharp knife. Cut rectangles or squares to desired thickness. Place on a parchment-lined about 1 inch apart from one another. Add a spoonful of apple filling into the centre of each and loosely cover with plastic wrap. Let your dough double in size. While proofing, preheat your oven to 425F, convection if possible. Whisk egg until smooth and brush on tops of exposed pastry. Bake at 425°F for 5 minutes. Reduce oven temperature to 380°F and bake another 10 minutes. Remove from the oven and brush with syrup while still hot! Transfer to a wire rack and allow to cool. Store in an airtight container.
Making The Filling Finely dice your apples, skin on or off.
Brown your butter in a large pan. Add sugar, cinnamon, cloves, vanilla and salt. Whisk until smooth. Add apples and remove from the heat and stir until they are completely coated. Making The Syrup Make your syrup by bringing ½ cup water, ½ cup sugar and ¼ tsp cinnamon to a boil. Remove from the heat. Making The Pastry In a stand mixer bowl, bloom yeast in milk according to package directions. Add sugar and egg, whisk until smooth. Add flour, 1 tbsp butter and salt. Using dough hook, mix on medium-low for 5 minutes until smooth and has elastic. Flour both sides and roll into a rectangle. Cover tightly with plastic wrap or other airtight and let rest for 4 hours. Place butter between 2 sheets of parchment paper. Roll into a rectangle about ¼ inch thick. Refrigerate for at least 30 minutes. Roll dough until it's twice the size of the butter rectangle. Place it on one side, then cover it with
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