Apple and Pecan Danish with Egg Custard

This Apple and Pecan danish seemed like a good way to feed my army of hungry veggie group women last week and going by the empty plates on the table, I think it did the job. Serve it warm, straight from the oven with homemade egg custard for a real winter comfort food.

The recipe is actually a variation on Nigella's Apple and Blackberry Kuchen from Nigella Bites. As I just love to change quantities and ingredients, I did just that, and the following are what I ended up using...

For the base: (serves 12)
525g bread or plain flour
3/4 tsp salt
75g sugar
5g instant yeast
3 free range eggs
3/4 tsp vanilla extract
finely grated zest of half a lemon
1/2 tsp cinnamon
190ml warm milk
75g butter, softened

To make the dough I placed everything into the breadmaker and set it to 'dough' setting. Of course, if you had more time than I did up your sleeve, it could be kneaded by hand. Add extra flour if a little on the sticky side, but not too much, just enough to hold it together in a ball. As I wanted to be organised, the dough was pulled out of the breadmaker once it had finished kneading and placed into a sealed, oiled bowl in the fridge to slowly rise overnight. The next morning I simply pulled the bowl out of the fridge, and allowed the dough to come to room temperature for one hour. It was then rolled out into a large rectangle and placed onto a baking paper lined tray (27cm x 42cm),allowed to rise again,  topped and then baked, see below.

1 egg beaten with 1 tbs of cream and a sprinkle of cinnamon
2 x #27 'Fowlers' jars of apples  (or use 1 x 800g tin pie apple), drained and chopped
a generous handful of pecans, chopped (food processor makes light work of this)

Crumble: (makes enough for this dish, plus leftovers for a second crumble another day)
200g approx self-raising flour
50g almond meal
1/2 - 1 tsp cinnamon
100g butter, cubed
4 tbs brown sugar
50g flaked almonds
Rub butter and almond meal in to butter until combined, adding more flour if needed. Add sugar, and flaked almonds, mixing well. Crumble may be stored in airtight container in freezer for 3 months, until needed.

Brush the egg mixture over the rolled out dough, then top with apples and pecans. Lastly sprinkle the crumble mix over evenly (there will be plenty left over mix for another crumble). Bake in a 200c oven for 20 -30 minutes, or until slice is golden brown around edges and crumble is crisping up. Remove from oven and serve warm with homemade egg custard.

Egg custard:
2 cups milk
2 tbs sugar
1 free range egg, beaten
2 tbs cornflour
1 tsp vanilla extract

In a cup, add a small amount of the milk and the cornflour, stirring to make a paste, set aside. Place remaining milk and sugar in a saucepan over medium heat. Once milk is at a simmer, remove from heat and stir in egg, then cornflour and milk paste, stirring well to prevent lumps forming. Return to heat and stir well with a wooden spoon until custard thickens. Remove from heat and add vanilla, mixing well. Run through a sieve and serve while still warm. Custard may also be cooled for later use.  If cooling, place a piece of plastic wrap on the surface of custard to prevent a skin from forming and store in the fridge for 2-3 days. Reheat gently on the stove, stirring well, until just warm.


  1. That sounds delicious. I bet that went down really well!

  2. Oh, yum... sounds complicated but delicious!

  3. No problem, ladies. It was very good straight from the oven with warm custard. It may look a little complicated, but it's actually quite straightforward, dixie - just three things - sweet dough + + fruit/nuts + crumble = YUM! :)

  4. Oh that has made me hungry just looking at it. YUM!

  5. My parents live in the German founded Barossa Valley so there are a hundred versions of Kuchen to be found there. This looks like a stunning version! Seeing the pic made me go oooh :)

  6. Thanks, Christie! :)

    Oh, you must LOVE visiting them, Sarah! I would be rolling home if I were surrounded by that much Kuchen! :)

  7. What a sublime dessert!!

    Looks comforting & ooh so tasty too!

    Yummie food!


Post a Comment

Hi there, so nice of you to stop by! Thanks for sharing your thoughts, I love hearing what you are up to. Christine x

Popular Posts