Caramelised apple Danish with cardamom icing

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Recipe's preparation

Weigh 270 grams of raw sugar into mixing bowl and mill 20 seconds / Speed 10. Set aside into 30 gram, 80 gram and 160 gram batches.

Peel lemon and grate/ 1 minute /Speed 10 set aside.

Grind 2 teaspoons cardamon 1 minute/ speed 10 set aside.

Add yeast and water to mixing bowl and heat 3 mins / 37 degrees / speed 2.

Add cream, egg, flower, butter, sugar, lemon rind and cardamon to bowl, mix 6 seconds/ speed 6 and then knead 1 minute "Closed lid" /"Dough mode" .

 

Transfer dough to a Thermoserver ( dough will be very sticky) and let sit over night.

 

Turn dough out onto a lightly floured Thermomat, knead and form into a rough disc, then roll out to a 30cm square.

Fold the top third down and the bottom third up to cover (like folding a letter), then do the same with left and right edges – you will end up with a small square.

 

Wrap in Thermomat and refrigerate to rest for 30 minutes. Place dough seam-side down on a lightly floured work surface and repeat rolling, folding and resting twice more.

Optional: at this stage the dough can be tightly wrapped in plastic wrap and frozen and used at a later stage.

 

 

 

Sieve icing sugar over apples, toss to combine and cook, tossing occasionally, until apples begin to caramelise (6-8 minutes). Add dessert wine and lemon juice, and cook, tossing apples occasionally, until glazed and tender, and liquid reduces to a caramel (2-3 minutes). Cool to room temperature and pour off any juices that pool in the bottom.

 

 

For caramelised apple filling,

Heat 40grams butter 2 mins /100 degrees / speed 1.

Add apples and cook 3 min/ Varoma /"Counter-clockwise operation" speed 1.

Add icing sugar and cook 6 min/ Varoma /"Counter-clockwise operation" speed 1.

Add dessert wine and lemon juice and cook 6 min/ Varoma /"Counter-clockwise operation" speed 1.

 

Cool to room temperature and discard any excess liquid from the apples.

Preheat oven to 180C.

Roll out dough on a lightly floured Thermomat to a 28cm x 30cm rectangle.

With the shortest side of a 15cm x 25cm cake tin facing you and the longest side of the pastry facing you, place the pastry in the cake tin so it overhangs the sides of the tin evenly.

Spread caramelised apple filling evenly over the pastry lining the tin, then cut overhang at a 45-degree angle into 1cm strips up to the edge of the tin (using kitchen scissors is the easiest way to do this).

 

Fold strips alternately from each side to form a lattice pattern, then brush with eggwash and bake until dark golden (15-20 minutes). Cool in tin for 15 minutes, then transfer Danish to a wire rack to cool.

 

For cardamom icing, mix ingredients in a bowl 20 seconds /speed 4 until smooth, scrape down the sides of the bowl and repeat.

Drizzle evenly over cooled Danish, scatter almonds over and serve. This Danish is best eaten on the day of making.