Sweet and Savory Danish Pastry Duo

In a stand mixer, combine the bread flour, all-purpose flour, cold milk, sugar, instant yeast, salt, melted butter, and egg. Mix on low speed until a rough dough forms.

Knead the dough on medium-low speed until it becomes smooth and elastic, but try to avoid generating too much heat.

Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and chill in the refrigerator to relax the gluten and slow fermentation.

Place the cold 250g of butter between two sheets of parchment paper. Pound and roll it into a neat 15x20cm rectangle. Return to the refrigerator if it becomes too warm.

Roll the chilled dough to a 15x40cm rectangle. Place the butter block on one half, fold the dough over to encase the butter entirely, and pinch the seams to lock it in.

Roll the dough out to 20x60cm. Perform a single fold by folding the dough into thirds like a letter. Wrap and chill for 30 minutes. Repeat this roll-and-fold process two more times, chilling for 30 minutes between each turn. After the final fold, wrap and refrigerate overnight.

For the savory filling, heat olive oil in a skillet over medium heat. Add the diced onion and cook until caramelized. Add mushrooms and thyme, cooking until all moisture has evaporated. Let cool completely, then mix with cream cheese and Gruyere.

For the sweet filling, melt butter in a saucepan. Add apples, brown sugar, and cinnamon. Simmer until the apples are tender and the liquid becomes syrupy. Remove from heat and let cool completely before stirring in the dark chocolate chips.

The next day, roll the laminated dough into a large 30x40cm rectangle, about 5mm thick. Trim the edges to expose the layers.

Cut the dough into twelve 10x10cm squares.

Place a tablespoon of savory filling in the center of six squares, and the sweet filling in the remaining six. Fold two opposite corners of each square into the center, pressing firmly to seal.

Transfer the shaped pastries to parchment-lined baking sheets. Cover loosely and proof in a draft-free place until they are visibly puffed, wobbly, and the layers separate slightly. Do not proof above 26C (79F) or the butter will melt.

Preheat oven to 200C (390F). Gently brush the exposed dough of the proofed pastries with the egg wash, being careful not to paint the cut edges of the layers.

Bake the pastries for 15-20 minutes until deeply golden brown and puffed. The internal temperature of the dough should reach 90C (194F).

Transfer pastries to a wire rack. Let cool for at least 20 minutes before serving to allow the layers to set and the fillings to stabilize.