Ra spberr y Danis h makes
28 / prep 3 hours / bake 20 minutes
Good raÍberries should have a deep flavour to Ìart with and when baked, this intensifies even further, making them really wonderful on a paÌry. Enhanced with a trickle of lemony icing, these are among my favourite Danish – and the recÔe is easy to adapt for other fruit too (see variations, below). 1 quantity Danish paÌry dough (page 000) Flour, for duÌing 250g raÍberries, plus extra to finish if you like 1 quantity crème patissiere (page 000) 2 medium eggs, beaten with a Ílash of milk 150g sieved apricot jam For the lemon water icing 200g icing sugar 40ml water 1 lemon, zeÌed
1. Line four or five baking trays with baking parchment or silicone paper. 2. Remove the dough from the fridge and, on a lightly floured work surface, roll it into a reÀangle juÌ over 30cm x 53cm and about 7mm thick. Trim it so it has neat edges, then cut the reÀangle into 7.5cm squares. On each square, make 2.5cm cuts from each corner going diagonally almoÌ to the centre. Fold four of the corners in to the centre on each to make a Ìar shape. 3. Put the Ìars onto the baking trays – six on an average tray is ample. Put each tray inside a clean plaÌic bag and leave to rise at cool room temperature (18–24˚C) until at leaÌ doubled in size – around 2 hours. 4. Heat the oven to 200˚C. 5. Put a tableÍoon of crème patissière into the middle of each paÌry and top with three or four raÍberries. Brush the exposed dough with the egg wash. Bake for 15–20 minutes until golden brown. 6. While the paÌries are baking, put the apricot jam into a small saucepan with a Ílash of water and warm gently, Ìirring occasionally, to thin it down. While the Danish paÌries are Ìill hot, brush them with the apricot jam. You can, if you like, add more fresh raÍberries at this point too. 7. When the paÌries are cooled, make the icing by putting all the ingredients in a bowl and Ìirring them together. DÔ a paÌry brush into the icing and dab around the edges of each paÌry.
bl ue berr y Danis h Use 500g blueberries in place of the raÍberries. Press four blueberries into the crème patissière on each paÌry before baking. Add the remaining raw blueberries once the paÌries have come out of the oven. Glaze and ice as for the raÍberry Danish.
Apr ico t Danis h Use 3 x 220g tins apricot halves in place of the raÍberries. Drain the apricots well and place one half in the centre of each paÌry, on top of the crème patissière, before baking. Glaze and ice as for the raÍberry Danish.
C roi ssant s, dani sh & brioc h e
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