Ruby Chocolate Danish Pastry

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier pastry removal.

2. 2

   In a large mixing bowl, whisk together flour, sugar, and salt.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

3. 3

   Add the softened butter to the bowl and mix until the dough comes together in a ball.

   Tip: Be gentle to avoid overworking the dough.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: This will help the dough relax and become easier to roll out.

5. 5

   Roll out the dough on a lightly floured surface to a thickness of about 3mm.

   Tip: Use a pastry cutter or a knife to cut the dough into rectangles about 10cm x 15cm.

6. 6

   Place a rectangle of dough on a baking sheet lined with parchment paper.

   Tip: Leave a 2.5cm border around the edges to prevent the filling from spilling over.

7. 7

   Spread a layer of ruby chocolate marmalade over the dough, leaving a 1cm border around the edges.

   Tip: You can use more or less marmalade depending on your desired level of sweetness.

8. 8

   Top the marmalade with a layer of chopped ruby chocolate chips.

   Tip: Gently press the chocolate chips into the marmalade to ensure they stick.

9. 9

   Fold the edges of the dough up over the filling to create a crust.

   Tip: Press the edges gently to seal the pastry.

10. 10

    Brush the top of the pastry with a little milk and sprinkle with confectioner's sugar.

    Tip: This will give the pastry a nice glaze and a touch of sweetness.

11. 11

    Bake the pastry for 20-25 minutes, or until golden brown.

    Tip: Remove from the oven and let cool on a wire rack for 10 minutes before serving.

12. 12

    Drizzle with additional ruby chocolate marmalade, if desired.

    Tip: Serve warm or at room temperature, garnished with sliced almonds or fresh fruit if desired.