The thing is, I have encountered it so much, and in such different age groups, that I am beginning to think that it's taught in school. I cannot explain it otherwise.
Nevertheless, every time somebody asks me if I'm Danish or speak Danish, I can't help but think of pastries. I know it's silly, because I've been to Denmark several times and have very dear friends living there. Surely I could think of many other things besides baked goods, but no.....pastries it is. I can't help it!
Danish pastries are very similar in texture to puff pastry. Loaded with butter, they nevertheless have a light and layered presentation and pair well with fruits and custards. A traditional Dutch Danish therefore would be a koffiebroodje, or for something fruitier, an appelflap, or apple turnover. And as it happens, the orchard down the road just emailed to say that the apples are ripe for picking.....so appelflappen it is!
This is a typical pastry that you will find in bakeries, and places where they serve coffee and tea. It's crispy, sweet and filled with the goodness of apples.
2 tablespoons currants
2 tablespoons raisins
1/2 cup apple juice
3 dried apricots
2 Jonagold apples
2 tablespoons sugar
Pinch of cinnamon
1 lb puff pastry (or one Pepperidge Farm package)
Add the currants and the raisins to the apple juice. Put the dried apricots in a small cup and add enough warm water to cover. Soak the currants, raisins and apricots overnight, or at least for a good four hours.
Allow the puff pastry to thaw, while you peel and core the apple. Chop the apple in small pieces. Drain the raisins and currants and add to the apples, stir. Mince the apricots until almost a pulp and fold it into the apple mixture, then add the sugar and the cinnamon and stir until everything is well mixed. Set aside.
Unfold the puff pastry and cut into squares, 4.5 x 4.5 inches approximately. Place them before you with one corner pointing downwards. Place about 1/4 cup of filling on the bottom half of the square, wet the edges of the dough and fold the top part over, forming a triangle. Carefully press the dough around the filling and on the edges, making sure they are tight.
Place the triangles on some parchment paper on a baking sheet and place it in the fridge while you turn on the oven. Heat to 385F.
Remove from the fridge, and moisten the top of each triangle with some water, then sprinkle the coarse sugar on top. Place the baking sheet on the middle shelf in the oven, and bake the turnovers for 20 minutes or until golden.