Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, apple raisin danish pastries. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Apple Raisin Danish Pastries is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Apple Raisin Danish Pastries is something which I have loved my entire life. They are nice and they look wonderful.

How to make Apple Raisin Danish Pastry Danish pastry dough is slightly sweet and the sugar glaze will make it perfect. Meanwhile, in bowl, mix apple-pie filling, raisins, and lemon juice.

To begin with this recipe, we must first prepare a few ingredients. You can have apple raisin danish pastries using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Apple Raisin Danish Pastries:

1. Make ready 185 grams Bread (strong) flour
2. Get 15 grams Rice flour
3. Make ready 3 grams Dry yeast
4. Make ready 20 grams Sugar
5. Get 3 grams Salt
6. Prepare 6 grams Skim milk powder
7. Get 20 grams Beaten eggs
8. Make ready 100 ml Water
9. Prepare 20 grams Unsalted butter
10. Make ready 90 grams Cultured butter (for folding)
11. Make ready For the filling:
12. Get 1 small Apple
13. Make ready 20 grams Sugar
14. Get 1 tsp Lemon juice
15. Prepare 35 grams Raisins
16. Prepare 1 Egg for finishing
17. Get 1 Icing

Danish pastries are laminated dough cut into shapes and baked with various fillings: here homemade apple and raspberry. easy danish pastries. I've always been a little nervous about making my own Danish pastry, but they came out absolutely delicious, filled with layers. I don't have an electronic mixer, so after the first mix I let the dough naturally knead for an hour before. These danish pastry spirals use the classic danish pastry dough then filled with pastry cream and rum-soaked raisins.

Instructions to make Apple Raisin Danish Pastries:

1. Make the filling. Slice the apple into 7 mm thickness and put into a sauce pan with sugar and lemon juice. Mix lightly and coat the apple slices with sugar. Put the pan on the heat and cook for about 10 to 15 minutes until the juice has evaporated. Add the raisins and leave to cool.
2. Make the Danish pastry. Put all the ingredients except the butter into your bread maker and press start. After 8 minutes leave the dough to rise by using the proving program.
3. After proving punch out the air and put the dough into a plastic bag. Put in the fridge and leave to rest for 3 hours.
4. Place the cultured butter onto a dusted work top and roll out into a 7 mm thick square with a rolling pin. Wrap it with cling film and put in the fridge.
5. Remove 3 dough from the fridge and place it onto a dusted work top. Roll out into a square and place the 4 cultured butter. Wrap the butter with the dough.
6. Roll out 5 dough gradually with a rolling pin into an about 3-mm thickness. Fold in 3 layers and wrap it with a plastic bag. Put it in the fridge and leave to rest for about 1 hour.
7. Remove 6 dough from the fridge. Roll out the dough again and fold in 3 layers. Wrap with a plastic bag and leave in the fridge to rest for about 1 hour. Repeat this process one more time and obtain a 27 (3x3x3)-layered Danish pastry. Wrap it with a plastic bag and leave in the fridge to rest for about 30 minutes.
8. Tip 7 dough onto a dusted work top and roll out into a 4 to 5-mm-thickness. Scatter 1 filling all over and roll up from the front. Brush a little beaten egg (not listed in the ingredients) thinly at the end and the pastry will stick together well. Place the pastry with the join side down and slice into 8 portions.
9. Place the portioned pastry onto a greased madeleine mould with butter. Leave to prove for about 50 minutes.
10. After proving brush the surface with beaten egg for a shiny finishing. Bake them in the 180°C preheated oven for about 20 minutes. After baking remove the pastries from the moulds and drizzle with icing while hot.
11. If you use madeleine moulds the sides look good.

The laminated dough results in rich, buttery, tender yet flaky pastry. Perfect Danish pastry is so flaky and buttery that it melts in your mouth. And, it's the very best when it is hot out of the oven. Even though this is a short-cut method for making the pastry, the results are as close to perfection as one can find, except in Denmark, where Danish RAISIN-ALMOND FILLING. Wonderful Flaky Pastry filled with your choice of Apples and Raisin or Apple Pear and Raisin, and sprinkled with powdered sugar.

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