Spinach & Bechamel Danish

Ingredients

Dough:

• 50	gr	Anchor Salted Butter
  2.65	kg	Pastry flour
  30	gr	Salt
  50	gr	Dried yeast
  70	gr	Caster sugar
  1.4	kg	Water
  250	gr	Egg
  1	kg	Butter sheet

Bechamel:

• 50	gr	Anchor Salted Butter
  350	gr	Anchor Milk
  100	gr	Anchor Pizza Blend Grated Cheese
  20	gr	Mainland Grated Parmesan Cheese
  100	gr	Anchor Cream Cheese
  50	gr	Flour
  15	gr	Toasted flaked almonds
  30	gr	Spinach
  35	gr	Spring onion
  4	gr	Salt
  2	gr	Pepper
  12	gr	Wholegrain mustard

Method

Dough:

1. Place all the dry ingredients into the freezer overnight and all the wet ingredients into the chiller overnight.
2. Prepare the dough with the flour, salt, yeast, sugar, butter, water & egg – mix until smooth and elastic and then roll into a ball and cover with cling film and place in the chiller for 1 hour.
3. Add the butter sheet using the French method – incorporating 3 × half turns, rest the dough in the chiller for 30 minutes between each turn. After the 3rd turn return to the chiller for a further 30 minutes.
4. Roll the dough into a desired thickness, shape, fill and then prove at room temperature lightly covered with plastic to prevent drying out.
5. Egg wash before baking – bake at 200°C.

Bechamel:

1. Melt the butter and add the flour and mix over the heat for 1 minute. Add the warmed milk gradually to form a roux.
2. Add the cheeses, spinach, spring onion, mustard, salt & pepper, almonds and blend together.
3. Drop into croissant cases and add some cream cheese pieces on top. Sprinkle with parmesan cheese. Bake.