Sara Lee · Desserts
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Danish pastry is laminated dough, butter folded through in layers so that it separates as it bakes, and the frozen format exists because that lamination survives freezing better than most doughs do. The filling is apple with cinnamon and warm spice behind it, tart against the sweetness of the pastry. Fruit is the harder thing to freeze well, since apple holds water that can turn the layers underneath soggy, which is part of why these are individually portioned rather than baked as a sheet. Sara Lee makes them on the NSW Central Coast in 400g packs, with no artificial colours or flavours listed. The custard version in the same range trades the fruit and spice for dairy.
