Homemade Jam Danish
Makes 16 • Prep 20 mins • Cooking 15 mins
Allow 2 hours rest time
There is nothing more satisfying than a homemade jam danish.
Fill these with custard, a layer of frangipane mixture and thinly sliced poached pear or apple. Or maybe even apple and custard together then sprinkle with slivered almonds. Fresh berries are also delicious too! These are best the day they are made or reheated the next day.
What you’ll need
15g dry yeast
a pinch salt
2 tablespoon caster sugar
2 ¼ cups The Healthy Baker Plain Flour
320g unsalted butter chilled and sliced thinly into strips
for greasing auzure Canola Oil
150mls lukewarm water
Mix the dried yeast with water. Add in a pinch of salt, the caster sugar and egg and using your hand shaped as a claw, bring everything together into a lovely mess.
Add in the flour and turn mixture out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place dough in a lightly oiled bowl, cover with plastic and let rest in the fridge for 30 minutes.
Now, roll out dough onto your work surface so you have a large rectangular shape (about 30x20cm).
Place the butter in the centre and fold over the dough’s edges so they meet in the middle, like you are making a dough envelope!
Gently roll this mixture and then fold into thirds. Wrap in plastic and pop back in the fridge for another 20 minutes.
Take out, re roll and re-refrigerate for another 20 minutes. Do this one more time.
Now gently roll pastry out so you have another large rectangle and cut this into squares.
Line a baking tray with paper and place a dollop of jam in the centre of one square, fold edges up so you have a little parcel (see pic) and place on the tray. Repeat with remaining squares.
Preheat oven to 220C and let your pastries rest in a warm place for 20 minutes.
Brush with beaten egg and sprinkle with a little more caster sugar and bake for 15 minutes or until golden brown.