Tamal Ray's recipe for apple danish pastries | The sweet spot

The classic breakfast treat filled with seasonal fruit


My first experiments with danish pastries were disasters: stodgy lumps swimming in pools of grease. My breakthrough came when I realised that the butter and dough needed to be the same texture, rather than the same temperature, in order to roll them together. After all, butter sets hard when cold, while dough remains pliable. Once I had that figured out, a world of buttery pastry delights lay before me.

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