1. In a bowl fitted with a beater, add the flour, Danish Pastry Concentrate, egg, water and yeast
    2. Once mixed, add Danish Pastry margarine then give 2 half turns, followed by a rest in retarder, a further half turn then pinned to 3mm
    3. Bake at 225°C for 12-15 mins
    4. Top with Macphie Luxury Fillings and 5th Avenue Icing


  • 2kg Flour
  • 480g Danish Pastry Concentrate
  • 280g Egg
  • 650g Water
  • 100g Yeast
  • 1.5kg Danish Pastry Margarine
  • Macphie Luxury Filling
  • Macphie 5th Avenue Icing