Danish pastry with winter fruits

Juicy winter fruits make a fabulous filling for Danish pastries in this mouth-watering recipe from Paul Hollywood
By Paul Hollywood
Danish pastry with winter fruits
  • Rating:
  • Serves: Makes 15-20
  • Cook Time: 20 minutes
  • Prep Time: 1 hour 15 minutes plus 24 hrs rising
  • Effort: hard



  • 625 g strong bread flour, plus extra for dusting
  • 12 g salt
  • 20 g dried yeast
  • 500 g butter, very cold
  • 100 g plums
  • 100 g cranberries
  • 100 g blueberries
  • 50 ml red wine
  • 50 g caster sugar
  • 2 eggs, lightly beaten
  • 4-5 tbsp apricot jam


1. Place the flour, salt, sugar and yeast in a large mixing bowl. Using a wooden spoon, slowly mix in about 500ml of warm water, until the dough becomes pliable. The amount of water required may vary slightly according to the absorbency of the flour. Place the dough on a floured surface and knead well until it feels elastic. Return the dough to the bowl and leave in the fridge for 1 hour.

2. Turn the chilled dough on to a floured work surface and roll into a rectangular shape measuring 60 x 30cm.

3. Flatten the butter into a rectangle about 1cm thick and lay it over two-thirds of the dough. Fold the remaining one-third of the dough over the buttered dough. You will be left with one third of buttered dough. Fold this over so that the dough is in 3 layers. Return the dough to the fridge to chill for a further hour.

4. Scatter some more flour over the work surface and roll out the dough to the same sized rectangle as before. Repeat the folding process, one side on top of the other, and place the dough back in the fridge for another hour.

5. Repeat this process another 2 times before wrapping the dough in cling film and leaving it to rest overnight in the fridge.

6. Place all the fruit in a pan with the sugar. Add the red wine. Then leave on a low heat for 1 hour to cook down and thicken.

7. Set the oven to 200°C/gas 6. Roll the dough out to make 2 pieces of approximately 5mm thick, 10cm in width and 25-30cm in length. Line one of the lengths of dough with the stewed fruit. Place the other length on top of this and seal the edges.

8. With a knife, cut portion-sized marks into the lid all the way along and brush with the beaten egg. Place on a baking sheet and leave to rise for 60 minutes. Bake for 15-20 minutes until golden brown.

9. Remove from the oven, divide into portions with a sharp knife and brush with apricot jam.

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