Soy-Free Apricot Danish
Delight in the flaky, golden perfection of a Soy-Free Apricot Danish, a homemade pastry that’s as indulgent as it is allergen-friendly. This recipe combines buttery layers of scratch-made dough with a luscious filling crafted from softened dried apricots, a touch of zesty lemon juice, and powdered sugar for a perfectly balanced sweetness. The process is straightforward yet rewarding, featuring simple techniques like blending and folding, making it accessible for bakers of all skill levels. Finished with a glossy egg wash for a bakery-worthy appearance, these apricot danishes bake up puffed and golden in just 15 minutes. Ideal for breakfast, brunch, or a sweet snack, this recipe ensures everyone can enjoy a classic pastry experience without soy while offering irresistible flavor in every bite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 100 milliliters Cold water
- 150 grams Dried apricots
- 1 tablespoon Lemon juice
- 2 tablespoons Powdered sugar
- 1 whole Egg
- 1 tablespoon Milk
Instructions
1. To make the pastry, begin by cubing 200 grams of unsalted butter and placing it in the freezer for about 10 minutes so it is very cold but not frozen.
2. In a large mixing bowl, combine 250 grams of all-purpose flour, 1 teaspoon of salt, and 50 grams of granulated sugar.
3. Add the chilled butter cubes into the flour mixture and rub between your fingers until the mixture resembles coarse breadcrumbs.
4. Gradually add 100 milliliters of cold water, mixing gently with each addition until a dough forms. Be careful not to overwork the dough.
5. Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes.
6. While the dough chills, prepare the apricot filling by placing 150 grams of dried apricots into a small saucepan with enough water to cover them.
7. Simmer the apricots on medium heat for about 10 minutes or until they are soft. Drain any excess water.
8. Blend the softened apricots with 1 tablespoon of lemon juice and 2 tablespoons of powdered sugar until smooth. Set aside.
9. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
10. Roll out the chilled dough on a floured surface into a rectangle approximately 30x20cm in size.
11. Cut the dough into 8 equal squares.
12. Spoon a small amount of apricot filling into the center of each square, then fold the corners towards the center, pinching them together to seal.
13. In a small bowl, beat 1 egg with 1 tablespoon of milk to create an egg wash.
14. Brush each Danish with the egg wash to ensure a glossy finish.
15. Place the Danish pastries on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and puffed.
16. Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 351.7 g | 128% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 130.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 199 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
