Danish pastry strips with apple-marzipan filling (for two strips)

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 2
  • 1/8 l Milk
  • 125 g Sugar
  • 1/2 cube (20 g) Yeast
  • 550 g Flour
  • 1 pinch Salt
  • 250 g Butter
  • 4 medium-sized, sour apples (e.g. red Boskop)
  • 30 g Pudding powder "Vanilla Flavor"
  • 400 ml apple juice
  • 4 TABLESPOONS Raisins
  • 200 g Marzipan raw mass
  • 1 egg (size M)
  • 4 TABLESPOONS Icing sugar
  • 3 TSP Lemon juice
  • 2 TABLESPOONS Hazelnut flakes
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Heat milk and 200 ml water. Add 40 g sugar and yeast and stir until the yeast is dissolved. Put 500 g flour and salt in a mixing bowl and add the liquid yeast mixture.

  2. 2

    Knead with the dough hook of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Roll out the cold butter on part of the remaining flour to a size of 20 x 20 cm. Roll out the yeast dough also on some flour to a square of 40 x 40 cm.

  3. 3

    Place a piece of butter diagonally offset in the middle of the yeast dough. Whip the dough corners over the piece of butter. Roll out to a rectangle of 30 x 40 cm. Whip the rectangle three times and roll out again.

  4. 4

    Repeat the process twice, then refrigerate the dough for about 30 minutes. In the meantime wash, peel and quarter the apples and remove the core. Cut the quarter into slices. Mix pudding powder with approx. 1/8 litre apple juice.

  5. 5

    Bring the rest of the juice, apples, raisins and sugar to the boil and steam for 1-2 minutes. Stir the pudding powder into the compote and bring to the boil again briefly. Let cool off. Stir marzipan and egg until creamy. Halve the puff pastry and roll out both pieces to a rectangle of approx. 20 x 40 cm.

  6. 6

    Cut 5 strips of 1/2 cm width from each of the short sides and set aside. Lift rectangles onto 2 baking trays lined with baking paper. First spread the marzipan filling lengthwise on the middle of the strips (approx. 12 cm wide).

  7. 7

    Spread the compote over it. Place strips of dough over the filling. Roll the edges up to the filling. Fold the edges of the dough with aluminium foil folded several times. Bake one after the other in a preheated oven (electric: 175°C/ gas: level 2) for about 30 minutes.

  8. 8

    Let it cool down. Mix icing sugar and lemon juice to a smooth glaze and spread it on the Danish pastry strips. Sprinkle with hazelnut flakes. Results in approx. 8 pieces per strip = 16 pieces.

Nutrition Facts

KCAL
410 kcal
CARBS
51 g
FATS
19 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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