Elderberry Danish

Ingredients for 10 servings:

• 3 apples
• 300 ml juice (elderberry juice)
• 1 pack of vanilla pudding powder, for cooking
• 75 g sugar
• 350 g flour
• 50 g instant oat flakes
• 200 ml milk, lukewarm
• 1 packet of dry yeast
• 1 pinch of salt
• 1 egg(s)
• 75 g butter
• 50 g almond(s), sliced
• 2 tbsp jelly (elderflower, alternatively apricot)

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

For the filling: Peel the apples, remove the cores, and cut into small pieces. Mix the custard powder and 2 tablespoons of sugar and stir into 100 ml of juice until smooth. Bring the remaining juice and the apple pieces to a boil and simmer for about 3 minutes. Add the mixed custard powder and bring to a boil. Remove from the heat and let cool, stirring occasionally to prevent a skin from forming. For the yeast dough: Mix the flour, oats, salt, remaining sugar, and dried yeast in a mixing bowl. Add the egg and butter to room temperature. Heat the milk to lukewarm and add it. Knead everything until a smooth dough forms. Cover and let rise in a warm place for about 30-45 minutes, until the dough has increased in volume significantly. Preheat the oven (electric oven 200°C / fan oven 175°C). Knead the dough again, divide it into 8 to 10 equal portions, and shape into small flatbreads. They should be slightly thicker around the edges than in the center. Fill the center with elderflower pudding and sprinkle with sliced ​​almonds. Bake for 20 to 25 minutes. Warm the elderflower jelly and spread it on the edges of the baked, still-warm pastries. If you like, you can dust with powdered sugar after they have cooled completely.