Danish pastries are simply hand-sized puff pastry topped with something sweet, be it a custard or jam or canned fruit. This is a French pastry that fits snugly in the Danish pastry department. It is a flakey, butter puff pastry pocket filled with some apple compote (applesauce).
Not too sweet as there is zero added sugar (just the natural sweetness form the cooked apples), some might prefer a sprinkling of granulated sugar over the pastry before it get baked. Of course, you can use store bought puff pastry and applesauce, but my fast and easy home made puff pastry trumps any store bought version. Adapted from La Petite Paniere.
Ingredients: (makes 8)
400g puff pastry
1 cup applesauce
1 egg yolk, for brushing
Preheat the oven to 370F.
Flour a clean surface. Flatten with a rolling pin the puff pastry into a square of 35 centimeters and 0.4 millimeters thick.
Cut the sheet in half, then in quarters to form four equal sized squared. Then cut each square in hald vertically to yield a total of eight rectangles. Brush the edges with the beaten egg, and place a heaping tablespoon of applesauce in the center of the lower half of each rectangle. Fold each rectangle over the filling, pressing lighyly on the seam to seal it in.
Transfer to a non-stick baking sheet and brush the surface of each chausson with the beaten egg. With the point of sharp knife, score the surface to form a simple design without piercing the dough.
Bake for about 40 minutes or until the top is golden brown (depending the oven). Remove from the oven and let cool for 10 minutes. Be careful to not burn your mouth as the applesauce inside is screaming hot. Serve warm with tea or coffee.
صحة و عافية