Please wait, the site is loading...
Makes: 12
Prep time: 50 mins
Total time:
Recipe photograph by Maja Smend
Recipe by Sarah Akhurst
A classic Danish pastry is just a simple combination of laminated pastry (layers of dough separated by butter) topped with fruit. This cheat’s version uses grated frozen butter to cut back on prep time, while delivering the same flaky, buttery pastry heaven
Makes: 12
Prep time: 50 mins
Total time:
Rate this recipe
See more recipes
Fruity bakes Baking
Nutritional information (per serving)
Calories
437Kcal
Fat
24gr
Saturates
11gr
Carbs
47gr
Sugars
22gr
Fibre
2gr
Protein
9gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Rate this recipe
Ingredients
For the pastry
- 375g strong white bread flour, plus extra to dust
- 1 tsp fine sea salt
- 75g caster sugar
- 10g fast action dried yeast
- 200g unsalted butter, frozen
- 200ml milk
For the filling
- 100g pistachios
- 100g icing sugar
- 1 tbsp orange blossom honey, or regular
- 3 tbsp neutral oil
- 350g fresh or frozen peaches, thinly sliced
- 1 egg, beaten
- 3 tbsp peach or apricot jam
- 25g pistachios, finely chopped
Step by step
Get ahead
You can make the pastry and pistachio filling the day before. Continue from step 4 when you’re ready to bake. The dough will also freeze for up to one month.
- Put the flour, salt, sugar and yeast in a bowl. Grate in the frozen butter, then gently toss together so the butter is coated with the flour. Add the milk and bring together to form a dough.
- Lightly dust your work surface with flour and roll out the dough to a rectangle, roughly 20cm x 50cm, with a short edge closest to you. Fold the bottom edge up so it comes to the middle of the dough, then fold the top edge down so it meets in the middle. Then fold the top down again like a book. Give the pastry a 90 degree turn and then roll out again to its original size. Repeat this folding process another three times. Wrap and chill in the fridge for 2 hours.
- For the filling, put the pistachios in a mini food processor and blitz until almost powdery. Add the icing sugar, honey and oil and blitz again until the mixture comes together into a paste. Cover and set aside for now.
- On a floured worksurface, roll out the pastry until it’s at least 60cm x 20cm. Trim the edges to neaten, then cut the pastry into 12 x 10cm squares. Transfer to 2 lined baking trays. Score a 1cm border all the way round the edge of each square.
- Roll out the pistachio paste between 2 sheets of baking paper until it’s about 2mm thick. Cut into 12 x 4cm squares and place one in the middle of each pastry square. Arrange 4-5 thin slices of peach on top of the pistachio paste. Cover each tray with clingfilm and leave to rise in a warm place for around 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Brush the border of each pastry with egg and then bake in the oven for 18-20 minutes, until risen and golden.
- Meanwhile, heat the jam in a saucepan until just bubbling. Brush the pastries with the jam as soon as they come out of the oven, to glaze, then sprinkle a line of finely chopped pistachios down one side. Leave to cool on a wire rack.
