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The Great South African Bake Off

3 x 6 Danish pastries

Showstopper recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry dough:

  • 500g bread flour
  • 10g salt
  • 80g caster sugar
  • 10g instant yeast
  • 2 eggs
  • 90ml water
  • 125ml full cream milk
  • 250g unsalted butter

Apple and chocolate filling

Pâtissière:

  • 2 egg yolks
  • 25g caster sugar
  • 1tbsp cocoa powder
  • 1tbsp flour
  • 75ml milk
  • 75ml double cream
  • ½tbsp calvados
  • 25g dark chocolate (80% cocoa)
  • ½tsp vanilla extract

Apple purée:

  • 3 Granny Smith apples
  • 15g caster sugar

Assembly:

  • 1 egg
  • Icing sugar

Nastergal jam and frangipane

Frangipane:

  • 100g unsalted butter
  • 75g caster sugar
  • 40g flour
  • 2 eggs
  • 60g almond flour
  • ½tsp baking powder
  • ½tsp almond extract

Assembly:

  • 12tbsp nastergal jam

Savoury filling:

  • 200g butternut
  • 2 beetroots
  • 200g feta cheese
  • 100g coppa ham
  • 2tsp fennel seeds
  • 50g walnuts, chopped
  • 50g baby spinach leaves
  • Salt and pepper
  • Olive oil

Assembly:

  • 1 egg

Preparation method

Pastry dough:

  1. Mix flour, salt and sugar, and then add yeast.
  2. Add eggs, water and milk. Mix using dough hook, until it forms a smooth dough.
  3. Dust with flour, put in a bowl and cover with cling film. Chill in the fridge for about 15 minutes.
  4. Roll out dough on floured surface to a 20cm x 50cm x 1cm rectangle.
  5. Flatten the butter to fit about ⅔ of the dough and cut into two.
  6. Place one portion of the butter in the middle of the dough, and fold over exposed dough.
  7. Place next portion of butter on top, and fold over remaining dough.
  8. Pinch the edges to seal, put in plastic bag and chill in the fridge for about 15 minutes.
  9. Roll pastry (20cm x 50cm), fold into thirds and place in a plastic bag. Chill again for 15 minutes. Repeat twice.

Apple and chocolate filling

Pâtissière:

  1. Beat the eggs and sugar together in a bowl, and then add the cocoa and flour. Mix well.
  2. Heat the milk, cream and calvados until it reaches a simmer. Slowly pour the mixture into the eggs, whisking as you pour.
  3. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil.
  4. Remove from the heat, and then stir in broken chocolate and vanilla. Mix until all the chocolate has melted.
  5. Pour into a bowl and cover with cling film. Put in fridge to cool completely.

Apple purée:

  1. Peel, core and chop the apples.
  2. Heat the apples with a splash of water and the caster sugar for 10 minutes, until a purée.
  3. Pass through a sieve, and then put in fridge to cool completely.

Assembly:

  1. Using a third of the dough, roll out and cut into 12cm squares.
  2. Spoon 1tbsp of pâtissière and 1tbsp of apple purée onto the centre of each square, and then fold pastry into a triangle.
  3. Seal the edges of the triangle.
  4. Arrange pastries on baking trays lined with baking parchment.
  5. Place in a large plastic bag, and leave to rise for 1 hour.
  6. Make a hole in the top of the pastries to allow the steam to escape, and apply egg wash.
  7. Bake at 200°C for about 20 minutes, or until golden brown.
  8. Dust with icing sugar powder when cool.

Nastergal jam and frangipane

Frangipane:

  1. Cream the butter and sugar, and then add the eggs.
  2. Mix in the rest of the ingredients.
  3. Refrigerate until needed.

Assembly:

  1. Using a third of the dough, roll out and cut into 12cm squares.
  2. Spoon 1tbsp of frangipane and 1tbsp of jam onto the centre of each square. Fold in edges to form a boat.
  3. Arrange on a lined baking sheet.
  4. Bake at 200°C, until golden brown.
  5. Drizzle with icing sugar once cool.

Savoury filling:

  1. Dice butternut and beetroots. Roast in olive oil until soft, and then leave to cool.
  2. Roughly chop ham, spinach, feta, fennel seeds and walnuts, and mix with the beetroot and butternut.
  3. Season to taste.

Assembly:

  1. Roll out the remaining third of pastry to about a 40cm x 30cm rectangle.
  2. Spread the mixture evenly over the pastry, and then roll into a sausage shape.
  3. Cut into six rounds, arrange on baking tray and apply egg wash.
  4. Put in plastic bag and leave to prove for about 1 hour.
  5. Bake at 200°C, until golden brown.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.