Danish Pastries

Method

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1. Mix the flour, yeast, sugar, salt and cardamom. Add the cold milk and egg and knead 5 minutes to a firm dough. Wrap and chill 1 hour.

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2. Make the custard: heat the milk, whisk the yolks, sugar and cornflour, temper, return to the pan and cook to a thick paste. Add the vanilla, cover the surface and chill.

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3. Beat the cold butter between two sheets of baking paper into a 18 by 18 cm square. Keep it cold.

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4. Roll the dough to 30 by 30 cm, set the butter in the middle at 45 degrees, and fold the corners over to enclose it completely.

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5. Roll out to a 20 by 50 cm rectangle and fold in three like a letter. Wrap and chill 45 minutes.

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6. Repeat the roll and letter fold twice more, chilling 45 minutes each time. Three folds in total.

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7. Roll the dough to 5 mm and cut into 12 squares. Fold the four corners of each into the centre and press down firmly.

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8. Set on lined trays, spoon custard into the middle of each, cover loosely and prove 1 hour until visibly puffy and jiggly.

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9. Brush the edges with beaten egg, scatter with almonds and bake at 190C fan for 16 to 18 minutes until deep gold.

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10. Brush the hot pastries with apricot jam and drizzle with the icing once they have cooled a little.

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Chef’s Tips

• Chill between every fold, without exception.
• If butter starts breaking through the dough, stop and refrigerate for 20 minutes.
• Prove until they wobble when you shake the tray. Under-proved pastries leak butter.

Pairing Suggestions

• Strong black coffee
• A glass of cold milk
• Fresh berries

Storage & Reheating

Best on the day. Freeze baked for 1 month and refresh at 170C fan for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.