Apricots. They are a great fruit to have early in the summer. Raw is the way we have eaten the previous shares right from the bag on the counter. We wanted to make a recipe that would work during the summer. My dad is staying with me and suggested an apricot glazed pastry. He grew up working in a bakery and making dough at night and pastries in the morning. This recipe took the evening and we rested the dough in the fridge overnight. It also makes double dough so you can freeze it for later use. I use the same baking cookbook by King Arthur Flour with whole wheat flour. Here is the recipe.
Apricot Glazed Cheese Danish Recipe
By King Arthur Flour
3 cups plus 2 tblsp whole wheat pastry flour
1-1/2 cups water
2 tblsp butter, melted
1/4 cup Sugar
1 scant tblsp Salt
2 tsps Yeast
1 tsp Vanilla
1/2 tsp Cardamon
1/4 tsp Nutmeg
1/8 tsp Cloves
1/4 cup Nonfat Dry Milk (I buy in bulk at Whole Foods)
3 to 3-1/2 cups Unbleached White Flour
2 cups of Butter, melted and cooled
1/4 cup Unbleached Bread Flour
More flour for sprinkling
Combine the whole wheat pastry flour and water in the large mixing bowl of an electric stand mixer. Let this mixture rest for 30 minutes to soften the wheat bran. After 30 minutes, mix in the eggs, melted butter, sugar, salt, yeast, vanilla and spices. Whisk the dry milk into one cup of bread flour and mix into the dough. Switch to a dough hook, add the rest of the bread flour and knead the dough until it comes together and is smooth, 4 to 6 minutes. Remove the dough from the mixing bowl, put it into a 9-inch square, wrap loosely and refrigerate for 30 minutes while you prepare the butter.
Mix the butter and flour until smooth and well blended. It is easy to do this in a bowl. Don’t add too much air into the butter as you don’t want it to be fluffy.
Lightly flour a piece of wax paper and place the butter mixture on to it. Pat it into an 8-inch square. Cover the square and place it on a flat surface in the refridgerator for at least 30 minutes.
You will roll this dough four times. Wrap the dough loosley after its last turn, since the yeast will cause it to expand. Refrigerate for at least two hours or overnight is best.
Remove the dough from the refrigerator and place on a lightly floured surface (I used my counter). Gently roll it into a square that is 12 inches across. Put the butter square in the center at a 45 degree angle. Pull the flaps of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges together, moistening them with warm water. Press out any bubbles before sealing the last seam. Dust the top of the dough with flour, then turn it over and tap it gently with the rolling pin into a rectangular shape. Make sure the dough isn’t sticking underneath dust with more flour if necessary and roll it our from the center into a larger rectangle that is 20″x10″. The barrel of most standard-size rolling pins is 10 inches long, so when the dough is as wide as the rolling pin and twice as long. Use a tape measure to check. Turn the dough 90 degrees to the right so it looks like a book being ready to be opened. You have completed the first turn. Roll to 20″x10″ again, fold and turn 90 degrees to the right once more. If the dough springs back, let it rest in the fridge for 20 minutes before trying again. Fold and put into the refrigerator for 60 minutes. You can take the dough out and fold it two more times. Let the dough stay in the refrigerator overnight.
1 tsp ground Cinnamon
Combine and set aside
6 ounces Cream Cheese, softened
2 tblsps Sugar
1 tblsp Unbleached Flour
1 tsp Vanilla Extract
1 tsp Lemon Zest
2 drops Lemon Oil
1 tsp fresh Lemon Juice
Use a food processor and whisk. Place in the fridge until ready to use.
Dough & Egg Wash
1/2 recipe of Dough
1 Egg beaten with 1 tblsp Water
1 lb Apricots, cut in half
1/2 cup sugar
Boil with enough water to keep the pot cooking. The apricots will break down in about 30 minutes. Let cool. Transfer to a canning jar and keep in the fridge for about a month.
Use 1/2 cup of the Apricot Jam
1 tblsp Brown Rice Syrup
Cook until it boils, then cool.
Roll out the pastry dough on a floured surface to a 22″x12″ rectangle. Brush one half of the dough with some of the egg wash and sprinkle all of the cinnamon filling with a 1/2 inch border around the edge. Fold the uncoated dough over the filling, lining up the edges as closely as possible. Roll with a rolling pin to seal. Use a pizza cutter to create 3/4 inch strips and get a quantity of 16.
Get 2 large baking sheets ready with parchment paper. Take the 3/4 inch strips and twist them, then curl into a round. Seal the bottom under the round. Let 16 of the danishes rise for 30-45 minutes.
Preheat the oven to 400 degrees.
Add 1 tblsp of cream cheese mixture to the middle. Brush the edges with the egg mixture. Bake for 22 minutes. Let cool for 10 minutes before glazing. Add the apricot glaze. Enjoy!