• In a bowl fitted with a beater, add the flour, Macphie Danish Pastry Concentrate, egg, water and yeast

    Once mixed, add Macphie Danish Pastry margarine then give 2 half turns, followed by a rest in retarder, a further half turn then pinned to 3mm.

    Bake at 225°C (437°F) for 12-15 minutes.

    Top with Macphie Luxury Banoffee Filling and Macphie 5th Avenue® Caramel Icing.


  • 2000g flour
  • 480g Macphie Danish Pastry Concentrate
  • 280g egg
  • 650g water
  • 100g yeast
  • 1500g Macphie Danish Pastry Margarine
  • Macphie Luxury Banoffee Filling
  • Macphie 5th Avenue® Caramel Icing