Danish Pastries with Apricots


2 cups strong plain flour
1 oz lard
pinch salt
1 oz caster sugar
2 teaspoons easy blend dried yeast
1 egg, beaten
4 oz butter
10 apricot halves
1 egg beaten, to glaze
3 tablespoons icing sugar
1 tablespoon lemon juice


  1. Sift flour into a bowl and rub in lard. Stir in salt, sugar, yeast, egg and 12 teaspoons water and mix to form a soft dough. Knead until smooth, then place in an oiled polythene bag in the refrigerator for 10 minutes.
  2. Place butter between 2 pieces of plastic wrap and flatten into a 5-inch square. Roll out dough on a floured surface to a 10- x 12-inch rectangle and place butter in centre. Bring 2 sides of dough over to overlap each other, then top and bottom ends.
  3. Turn over and gently roll into an oblong about 3 times as long as it is wide. Fold into 3 and repeat rolling and folding 3 more times. Return to bag and chill for at least 1 hour.
  4. Roll out dough to a 20- x 8-inch rectangle and cut into 4-inch squares. Make a cut at each corner diagonally towards middle and fold 1 point from each corner into middle. Top with half an apricot and brush with beaten egg. Cover and set aside for 20 minutes.
  5. Preheat oven to 220ºC (425ºF).
  6. Bake in oven for 10 minutes until golden. Cool on a wire rack. Mix together icing sugar and lemon juice and brush over warm pastries.

Makes 10 servings.

Source: Breakfasts and Brunches