Danish pastry with apple and marzipan filling (for 16 pieces)
- 1/2 cubes (20 g) yeast
- 40 g Sugar
- 1/8 l Milk
- 500 g flour
- 1 Pinch Salt
- 200 g marzipan raw mass
- 1 egg (size M)
- 4 EL Raisins
- 1 glass (370 ml) Apple compote
- 100 g Icing sugar
- 2 EL Hazelnut flakes
- Cling film
135 minutes
easy
- 1.
- Mix the yeast, sugar, milk and 200 ml of water. Put the flour in a bowl, make a well in the middle. Pour in the yeast and mix with a little flour. Approx. Let rise in a warm place for 10 minutes.
- 2.
- Work everything vigorously with the dough hook of the hand mixer and let rise for another 20 minutes. Roll out the butter between cling film to a square measuring 20x20 cm. Roll out the dough into a larger square (approx. 40x40 cm).
- 3.
- Put butter in the middle,Cover the excess dough. Roll out into a narrow rectangle. Lay exactly in 3 layers on top of each other. Chill the dough for about 20 minutes. Roll out again and roll over.
- 4.
- Repeat the process twice. Approx. Chill for 20 minutes. Beat the marzipan and egg until smooth. Roll out 2 rectangles (20x40 cm) from the dough. Cut 5 strips (1/2 cm each) from the short sides.
- 5.
- Place the rectangles on 2 baking sheets lined with baking paper. Wash the raisins, pat dry. Place in each middle with marzipan and apple compote. Place strips of dough on top. Roll up the edges a little. Bake strips one after the other in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes.
- 6.
- Let cool down. Mix the powdered sugar and 1-2 tablespoons of lukewarm water. Decorate the Danish pastry with icing and nuts.
1 piece approx:
- 370 kcal
- 1550 kJ
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