Apple Danish

Place both flours, the yeast, sugar, cinnamon and a pinch of salt into the bowl of an electric mixer.

Warm the milk until just warm to the touch and gradually add to the flour along with the beaten egg and mix well to create a soft dough. Knead in the machine for 5 minutes until
smooth.

Turn the dough out onto a well floured work surface and shape into a rectangle. Roll out to a rectangle about 30x40cm.

Dot teaspoonfuls of butter evenly in rows over two thirds of the dough.

Fold the unbuttered third of the dough over the buttered dough then fold the other third over that to make 3 folds. Lightly press with a rolling pin. If the butter is firm enough you can now roll the dough out again, if not chill for 15 minutes.

Place the short end of the dough facing you on a work surface lightly dusted with flour and roll out to a long rectangle and fold in three again. Roll out and fold once more if possible or chill for 15 minutes and then roll again.

Repeat the rolling and folding so you have folded it 4 times. Chill for at least an hour or even overnight.

Peel, core and roughly chop the apples and place them in a medium sized saucepan with 1 tbsp of water and the sugar. Cover the pan with a lid and cook for 3-4 mins until the
apple just begins to turn into a puree. Then set to one side to cool.

Roll out the dough to rectangle about 20cm x 40cm and cut into 8 x 10 cm squares.

Place a heaped tablespoonful of apple puree diagonally across each piece of dough. Fold one corner of the dough across the apple puree, brush with a little water, then fold the other corner on top. Place on a baking tray and cover with oiled cling film.

Allow to prove in a warm place for about 30 minutes until slightly risen. Meanwhile heat the oven to 200°C (180°C fan, gas mark 6)

Bake the apple danish pastries for 18-20 mins until golden brown and flaky. Allow to cool completely. Drizzle with icing if liked. These are best eaten within 1-2 days .