These marzipan and cherry Danish pastries take a while to make, but are worth the wait. I am pleased that there are only 2 weeks left on the GBBO. Mainly as cooking along means I am far too much cake! I made this using half quantities from the original recipe as I knew I would have no self control and eat them all!
For the pastry recipe itself I opted for Paul Hollywood's recipe. I had used it before with these pecan and maple danish pastries so knew it made a lot. Therefore I halved the mixture. When it came to the shape I decided to do one long plait and then cut it into pieces. You can see how to make a plait here.
Marzipan And Cherry Danish Pastries
- 250g strong white bread flour
- 5g salt
- 40g caster sugar
- 5g instant yeast
- 1 egg
- 45ml cool water
- 60,l tepid milk
- 125g unsalted butter
- marzipan
- cherry jam
- egg wash
- Pre heat the oven to 180℃
- Start by adding all the above ingredients, expect the butter to a mixing bowl. I used my mixer using the dough hook and mixed on low for 2 minutes and medium for a further 6.
- Leave to rise in the fridge for 1 hour.
- Roll out into a rectangle approximately 1cm thick. Thin the butter out between grease proof paper and put on the first 2/3 of the dough. Fold it over three times. Leave for an hour in the fridge and repeat this process a further 2 times.
- Now leave overnight in the fridge.
- Roll into a rectangle and add marzipan and cherry jam to the centre. Plait and apply egg wash.
- Bake for 20-25 mins until golden brown.
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Oh my, my mouth is now watering, these look so good!
ReplyDeleteGreat flavour choice and they look fabulous. Wise move and very restrained of you making half quantity I know what you mean about being glad its almost over Dieting has been futile recently :)
ReplyDeleteMarzipan and cherry - what an amazing flavour combination. They look amazing!!!
ReplyDeleteI love the flavours you've used. It makes want to bake some marzipan and cherry pastries. Yum!!
ReplyDelete