Our factory shop will be closed over Easter and ANZAC day
1000g Danish flour
10g dried yeast
1 whole egg
300g chilled water
500g butter sheets
Dried apricots, chopped
Makes Approximately 12
N.B. Please treat the dough with care and respect, particularly once it has proved.
1. Mix all the ingredients for the Danish pastry on slow speed for 2 minutes, then increase the speed to fast and mix for a further 6 minutes. Remove from the bowl and allow to rest for 15 minutes in a tub covered with a lid.
2. Fold in the butter sheets, as if you are wrapping a present , then sheet the pastry out to approximately 800mm in length to a large rectangle. Complete 1 book turn by folding the long ends of the pastry to the centre, then folding in half again, as you would close a book. Place in the chiller and allow to rest for 30 minutes.
3. Remove from the chiller and sheet out again to a 800mm length, turning the pastry 90° from the last sheeting. Complete another book turn and return to the blast chiller for another 30 minutes.
4. Remove from the blast chiller and sheet out again to 4 meters, again turning 90°, and complete a half turn by folding one long end of the pastry 2/3 of the way across itself, then folding the other end over the top. Place back in the blast chiller to rest for 30 minutes.
5. Once all turns have been completed and the pastry has had its final rest, sheet the pastry so that it is approximately 500mm wide, again turning 90°. Then sheet the pastry until it is 10-15mm in thickness.
6. Return the sheeted pastry to the bench and cover two thirds of the pastry with custard, then sprinkle with chocolate chips and apricots. Roll into a Swiss roll and cut into rounds 35mm in width. Place on a greased baking tray, 15 units per tray. Place into the prover (or covered in a warm place) and allow to prove; approximately 1 hour.
7. Bake at at 210°C for 18-22 minutes, or until golden brown. Allow to cool.