By Pastry Chef Dor Brawn
Hilton Tel Aviv, Israel

Ingredients:

Danish Pastry

  • 560 grams (4 cups) flour
  • 100 grams (½ cup) sugar
  • Vanilla, to taste
  • 8 grams (1 tablespoon) dried yeast or 25 grams (2½ tablespoons) fresh yeast
  • 5 grams (1¼ teaspoons) pastry enhancer
  • 2 grams (⅓ teaspoon) salt
  • 100 grams egg (2 eggs)
  • 160 grams (¾ cup) cold milk
  • 75 grams (⅓ cup) soft butter or soft margarine

Apple Stuffing

  • 10 (2 teaspoons) grams butter
  • 200 grams (1⅔ cups) apple, peeled and cubed
  • 40 grams (⅓ cup) sugar
  • 2 grams (¾ teaspoon) cinnamon
  • Vanilla, to taste
  • Salt, to taste
  • 8 grams (1⅔ teaspoons) water
  • 11 grams (1½ tablespoons) cornstarch
Directions:

Danish Pastry

  1. In mixer bowl, put all ingredients except for butter. Mix on low speed for 3 minutes.
  2. Gradually add the butter and mix on medium speed another 5 minutes until you have a soft and supple dough. Wrap the dough with plastic wrap and put in the refrigerator for a night.
  3. In the morning, roll it out to rectangle shape.
  4. Spread the filling evenly and roll, then cut to size of tray. Bake at 170°C (350°F) for 35 minutes.
  5. Make sugar syrup 1:1 and put on top of the cake when you take it out of the oven.

Apple Stuffing

  1. In a pot, cook butter and apple for 4 minutes, then add sugar, cinnamon, vanilla, and salt.
  2. In a bowl, mix the water with cornflower and put in the pot. Cook another 2 minutes and put in a clean bowl to cool.

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