Caramelised apple Danish with cardamom icing from Australian Gourmet Traveller Magazine, August 2014 (page 133)

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Notes about this recipe

  • debkellie on January 28, 2023

    First time I've had success with any Danish pastry recipe. Brilliant, easy dough to work with. You need to start the day ahead (dough needs at least 6 hours or overnight resting before 3 lots of roll & fold). The apple filling was nice, and instead of wasting the caramel I used that in place of lemon juice & buttermilk for the drizzle icing. I also added some sultanas to the filling. I'll try the dough again and make just regular Danish, not a tray bake style as this was. Would make a nice Breakfast /brunch dessert.

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