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1
Make the filling.
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2
Slice the apple into 7 mm thickness and put into a sauce pan with sugar and lemon juice.
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3
Mix lightly and coat the apple slices with sugar.
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4
Put the pan on the heat and cook for about 10 to 15 minutes until the juice has evaporated.
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5
Add the raisins and leave to cool.
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6
Make the Danish pastry.
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7
Put all the ingredients except the butter into your bread maker and press start.
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8
After 8 minutes leave the dough to rise by using the proving program.
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9
After proving punch out the air and put the dough into a plastic bag.
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10
Put in the fridge and leave to rest for 3 hours.
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11
Place the cultured butter onto a dusted work top and roll out into a 7 mm thick square with a rolling pin.
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12
Wrap it with cling film and put in the fridge.
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13
Remove 3 dough from the fridge and place it onto a dusted work top.
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14
Roll out into a square and place the 4 cultured butter.
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15
Wrap the butter with the dough.
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16
Roll out 5 dough gradually with a rolling pin into an about 3-mm thickness.
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17
Fold in 3 layers and wrap it with a plastic bag.
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18
Put it in the fridge and leave to rest for about 1 hour.
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19
Remove 6 dough from the fridge.
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20
Roll out the dough again and fold in 3 layers.
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21
Wrap with a plastic bag and leave in the fridge to rest for about 1 hour.
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22
Repeat this process one more time and obtain a 27 (3x3x3)-layered Danish pastry.
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23
Wrap it with a plastic bag and leave in the fridge to rest for about 30 minutes.
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24
Tip 7 dough onto a dusted work top and roll out into a 4 to 5-mm-thickness.
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25
Scatter 1 filling all over and roll up from the front.
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26
Brush a little beaten egg (not listed in the ingredients) thinly at the end and the pastry will stick together well.
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27
Place the pastry with the join side down and slice into 8 portions.
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28
Place the portioned pastry onto a greased madeleine mould with butter.
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29
Leave to prove for about 50 minutes.
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30
After proving brush the surface with beaten egg for a shiny finishing.
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31
Bake them in the 180C preheated oven for about 20 minutes.
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32
After baking remove the pastries from the moulds and drizzle with icing while hot.
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33
If you use madeleine moulds the sides look good.
