Jun 02, 2023
Apple Danish
Originating in Denmark, this is one of many sweet pastries from around the world favored in Japan. This flaky bread with sweet apple filling can be part of a relaxing breakfast, or a satisfying mid-afternoon snack.
Ingredients (for BB-CEC20, makes 18 pastries):
Dough:
- 2/3 cup (160mL) water
- 2 (100g) large eggs, beaten
- 2-1/4 cups (288g) bread flour
- 1 cup (130g) all purpose flour
- 3 Tbsp. (35g) sugar
- 3 Tbsp. (12g) dry milk
- 1 tsp. (5.6g) salt
- 3 Tbsp. (42g) butter
- 1-1/2 tsp. (4.2g) active dry yeast or 2 tsp. (6g) rapid rise yeast
Filling:
- 2/3 cup sugar
- 1/3 cup water
- 1 Tbsp. cornstarch
- 1/2 tsp. cinnamon powder
- 3 large Granny Smith apples, peeled and 1/2 inch diced
- 3 Tbsp. butter
For kneading into dough:
- 1 cup (227g) butter, softened
Egg glaze:
- 1 (50g) large egg, beaten
- 4 tsp. (18mL) water
Topping (optional):
- Powdered sugar
1. Following the instruction manual, prepare the dough using the ingredients listed.
2. Make apple filling. In a medium sauce pan, combine sugar, water, cornstarch and cinnamon. Stir over medium heat and bring to boil. Cook 1 minute, then add in half amount of apple. Bring back to boil over medium-high heat and cook for 8 minutes, or until soft, stirring often. Add remaining apples and cook for another 6 minutes. Remove from heat, add butter and stir to dissolve. Set aside.
3. Remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.
4. On a lightly floured (not included in the ingredients list) board, roll dough into a rectangle. Roll dough into a 20" x 14” sheet for 2-lb. breadmaker, and 13" x 14” sheet for 1-lb. breadmaker. Use about 1/3 cup of the softened butter and butter 2/3 of the sheet while leaving 1/3 of sheet unbuttered (for future folding).
5. Starting from unbuttered side, fold sheet into thirds and repeat step 4 twice more. Add flour to rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight for 2-lb. breadmaker, or 20 minutes for 1-lb. breadmaker.
6. Cut sheet into squares. For 2-lb. breadmaker, cut the sheet into thirds and roll each piece into 10-1/2" x 7” rectangle, then cut each rectangle into 6 squares. Each square should be about 3-1/2” wide. For 1-lb. breadmaker, cut the sheet in half and roll each piece into a 7" x 7” square, then cut each square into 4 smaller squares. Each square should be about 3-1/2” wide.
7. Place squares on a baking sheet lined with parchment paper. Fold in each corner about 1” toward the center and press to set.
8. Spritz with water and allow to double in size in a warm place for 40 to 50 minutes.
9. Brush lightly with egg glaze.
10. Place spoonful of the apple filling from step 2 in center of each pastry. Bake in an oven preheated to 375°F for 12 minutes, or until golden brown and flaky.
11. Remove from the oven and place each pastry on a rack to cool to room temperature. Dust pastry with optional powdered sugar.
12. Enjoy!
Recipe courtesy of Zojirushi America Corporation