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In the 1850s, during a baker’s strike in Denmark, Danish bakers sought the help of Austrian bakers to help them meet demand. The result was the birth of the Danish pastry, a variation of the Austrian kipferl, which was later perfected and spread across the world.
Interestingly, despite its name, the Danish pastry is not solely Danish in its origin. The concept of combining fruits, nuts, and butter-based doughs can be found in many European cultures, making this pastry a true embodiment of European baking traditions.
The Apple Danish, in particular, is a popular variation that highlights the versatility of the pastry dough and the natural sweetness of apples, often paired with other warm spices like cinnamon and nutmeg. Over the years, the Danish pastry evolved to incorporate various fillings, from custards to fruit compotes, to reflect the tastes of different cultures and preferences.
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### **Making the Elegant Braided Apple Danish Pastry**
This recipe is for an **Elegant Braided Apple Danish Pastry**, an upgraded version of the classic Danish, with a creative braided shape that adds flair to the presentation. It combines the flaky, buttery dough of a Danish with a spiced apple filling that’s sweet, aromatic, and perfectly balanced.
Let’s start by breaking down the essential components of the pastry.
#### **The Dough: Flaky and Buttery**
Creating a perfect Danish dough, or laminated dough, is the key to achieving that characteristic flaky texture. The dough itself is similar to puff pastry or croissant dough, but typically with a higher proportion of yeast. Yeast in the dough gives the pastry its lightness, while the butter layers create that sought-after crispiness.
##### **Ingredients for Danish Pastry Dough:**
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1 teaspoon salt
– 1 tablespoon active dry yeast
– 1/2 cup warm milk
– 1 egg
– 1 cup unsalted butter, cold and cut into cubes
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon (optional)
– 1 tablespoon lemon juice (optional)
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