Exotic fruit Danish pastry

Paul Hollywood's fabulous, fruity Danish pastries are well worth the time and effort taken - so deliciously different from shop bought!
By Paul Hollywood
Exotic fruit Danish pastry
  • Rating:
  • Serves: makes 30 Danish pastries
  • Cook Time: 20 minutes
  • Prep Time: 24 minutes
  • Effort: medium



  • 625 g strong bread flour, plus extra for dusting
  • 12 g salt
  • 75 g caster sugar
  • 20 g dried yeast
  • 500 g chilled butter
  • 10 apples, peeled and cut into 1.5cm cubes
  • 4 mango, cut into 1.5cm cubes
  • 1 pineapple, cut into 1.5cm cubes
  • 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. Return the chilled dough to the 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 over night in the fridge.

6. Roll the dough out to approximately 5mm thick. Then cut 13cm squares from the dough (the dough may be frozen at this stage if not all of it is used).

7. Fold the corners of each square into the middle so you have a parcel, place each one onto a parchment lined baking sheet and leave to rise for about 2 hours in a warm atmosphere.

8. While the Danish are rising, place the apples in a saucepan over a medium heat and add 50 ml of water. Cook for about 7 minutes (you will only need all of the apples if you make all the mixture). Remove the pan from the heat; add the mango and pineapple cubes and leave to cool. Set the oven to 200°C/gas 6.

9. When the pastries have risen, spoon 2 generous tablespoons of the apple mixture into the middle of each of the squares.

10. Brush the exposed parts of the Danish pastries with the beaten egg and bake for 20 minutes. Remove the pastries from the oven and brush with the warmed apricot jam.

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