Apricot Danish Pastries | Rhodes Food Group
Worth the effort sweet almond buttery pastries for breakfast or brunch
Ingredients
- 500 g (4 Cups) cake flour
- 1 x 10g sachet instant yeast
- 30 ml (2 Tbsp) caster sugar
- 5 ml (1tsp) salt
- 250 ml (1 Cup) milk, warmed
- 1 large egg
- 250 g (1 Cup) butter, softened
- 100 g marzipan
- 1 x 410 g can Rhodes Quality A pricot H alves, drained
- 65 ml Rhodes Quality A pricot J am, warmed
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