Apple Danish


Units %
Cake Flour 1000g 0
Sweety 15% Premix 150g 0
NCP Yeast Wet 40g 0
Water 480L 0
Pastrex Croissant 400g 0
Dough total 0
Pie Apple 1553g 0
Bakers Mix 219g 0
White Sugar 219g 0
Cinnamon 8g 0
Quickjel 55g 0
Filling total 0
Apricot Flavoured Jam 129g 0
Fondant 259g 0
Topping total 0

Working Method

  1. Place cake flour, premix, yeast and ice cold water into mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook. Dough temperature ± 18° C.
  3. Cover and rest dough for 10 minutes after mixing.
  4. Roll the basic dough into a rectangular shape and cover half with pastry fat. Enclose fat with overlapping dough and seal edges well.
  5. Give the dough 3 single folds and rest before finally rolling out to ± 4 mm thick.

  1. Mix Pie apples, bakers mix and cinnamon together in a bowl. Mix the sugar and the Quickjel together the add to the rest of the ingredient and mix it thoroughly.
  2. Cut the dough into required shape and fold in the filling.
  3. Proof for 50 minutes, the last 10 minutes outside the prover.
  4. Bake at 230° C for ± 15 - 20 minutes.

  1. Decorate with jam and fondant.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: