Fig Roll Danish

This is part five of our Great British Bake Off Bakealong, and I must say that these bakes are getting more and more difficult. This weeks challenge was danish pastries, and whilst I adore a flaky danish, they aren't easy to make. These danish pastries are based on the flavours of a fig roll, and they are really rather good, and more than a little moreish.

Start by making your dough, mix the dry ingredients in a bowl and add the water, mixing with a fork to a smooth dough. Knead thoroughly and leave to rise until doubled in size.

When the dough has risen knock it back and roll it out to a 20cmX60cm rectangle. Roll out your butter between two sheets of greaseproof paper, place the butter in the centre of the dough and fold each side of the dough over the butter. Wrap the dough in clingfilm and place it in the fridge for 30 minutes.

Remove the dough from the fridge and roll it out again to a 20X60 rectangle, fold the edges into the middle again and return to the fridge, repeat this step three timed resting in the fridge between steps and finally leave to rest and rise in the fridge for 8 hours.

To make your filling process 8 soft and squidgy figs in a food processor with a splash of water and a teaspoon of soft brown sugar. Add a teaspoon of vanilla extract and process again until smooth.

Remove the pastry from the fridge and roll it out to a 5mm thickness, cut it into rectangles, cut each edge of the rectangle into strips as in the picture below.

Spoon a little of the fig mixture into the middle of the pastry and cross the strips over the top, alternating until all of the mixture is covered. Repeat until all the pastry is used up. Brush liberally with beaten egg and bake in a medium hot oven for around 20 minutes until golden and flaky.

ingredients
for the dough
500g strong white bread flour, plus extra for dusting 
10g salt, plus a pinch for the egg wash 80g caster sugar 10g instant yeast 300ml cool water 300g chilled unsalted butter1 medium egg to glaze

for the filling
8 dried figs
1tbsp brown muscovado sugar
1tsp vanilla extract
water