Maple and walnut Danish

Discover just how good a home-made Danish pastry can taste with Paul Hollywood's appetising recipe for a baked treat
By Paul Hollywood
Maple and walnut Danish
  • Rating:
  • Serves: Makes 12 pastries
  • Cook Time: 15 minutes
  • Prep Time: plus overnight chilling
  • Effort: medium

Ingredients

main

  • 500 g strong bread flour
  • 15 g salt
  • 75 g sugar
  • 25 g dried yeast
  • 270 ml water
  • 400 g butter

For the filling per Danish pastry:

  • 1 tbsp custard
  • 2 tbsp maple syrup
  • 15 g crushed walnuts
  • eggs, beaten for egg wash

Method

1. First make the dough. Mix together the flour, salt, sugar, yeast and water in a mixing bowl to form a dough. Cover and chill in the refrigerator for 1 hour.

2. Flatten out the butter into a rough rectangle about 1-2cm thick and chill in the refrigerator for 1 hour.

3. Roll out the chilled dough into a rectangle roughly the size of an A3 piece of paper.

4. Place the butter on top of the dough, making sure it only covers two-thirds of the dough.

5. Fold the third of the dough that's not covered by the butter over the butter-covered dough.

6. You will be left with a third of the butter-covered dough exposed. Fold that back onto the dough, layering the dough and the butter.

7. Roll the butter and dough layers with a rolling pin to press them down, Cover and chill in the refrigerator for 15 minutes.

8. Take the dough butter mix out of the fridge and roll out into a rectangular shape, 15mm thick.

9. Repeat the folding process, cover with cling-film and chill in the refrigerator for 15 minutes.

10. Repeat the folding and chilling process two more times. Once this is complete, wrap in cling film and chill in the refrigerator overnight.

11. Roll the dough into a rectangular shape which is 12mm thick.

12. Cut the dough into squares measuring 15 x 15cm.

13. Place a spoonful of custard in the centre of each square, followed by the maple syrup and top the mixture with a sprinkling of the walnuts.

14. Fold corner to corner and seal the edges of the Danish by thumbing around the edge and pressing a fork down around the edge. Repeat the process until all the pastry squares have been filled.

15. Place the filled Danish pastries on baking sheets lined with greaseproof paper. Set aside to rest for 1 hour.

16. Preheat the oven to 200°C/gas 6.

17. Brush the Danish pastries with beaten egg and bake for 15 minutes until golden. Cool on a wire rack.

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