Maple Danish Pastry

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: Optional: use a silicone mat for even baking.

2. 2

   In a large mixing bowl, combine the flour, sugar, and salt.

   Tip: Whisk the dry ingredients together until well combined.

3. 3

   Add the yeast to the milk and let it sit for 5-10 minutes, or until the mixture becomes frothy.

   Tip: Make sure the milk is not too hot, as this can kill the yeast.

4. 4

   Add the melted butter, eggs, and almond extract to the dry ingredients and mix until a smooth dough forms.

   Tip: Be gentle when mixing to avoid developing the gluten in the dough.

5. 5

   Roll out the dough to a thickness of about 3mm and use a pastry cutter or a knife to cut out rectangles that are about 10cm x 15cm.

   Tip: You should end up with around 12-15 rectangles.

6. 6

   Spread a small amount of the melted butter onto each rectangle, leaving a 1cm border around the edges.

   Tip: This will help the pastry brown evenly during baking.

7. 7

   Brush the edges of the pastry with a little bit of water and sprinkle with confectioners' sugar.

   Tip: This will help the pastry stick together when sealed.

8. 8

   Place a sheet of flaky pastry dough on a work surface and place a rectangle of pastry in the center.

   Tip: Make sure the pastry is aligned with the edges of the dough sheet.

9. 9

   Brush the top of the pastry with a little bit of maple syrup and fold the dough over the filling to seal.

   Tip: Use a fork to crimp the edges and create a decorative border.

10. 10

    Place the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

    Tip: Keep an eye on the pastries during the last 10 minutes of baking, as they can burn quickly.