The Great Australian Bake Off

This tasty trio of coconut, almond and cardamom croissants, passion fruit Danishes and cream cheese and cranberry Danishes is flavour central.


  • Laminated croissant pastry:

  • 4 cups flour

  • ½ cup + 2 tablespoons warm water

  • ½ cup + 2 tablespoons warm milk 43°C

  • ¼ cup + 2 tablespoons sugar

  • 10 grams instant yeast powder (1 tablespoon + ½ teaspoon)

  • 3 tablespoons of soft unsalted butter

  • 2 ¼ teaspoons salt.

  • 285 grams unsalted cultured butter

  • Filling for croissant:

  • ½ cup of milk

  • ½ cup warm water

  • 1 ½ cup desiccated coconut

  • ¾ cup sugar

  • ¾ cup almond meal

  • 1 ½ teaspoons finely ground cardamom

  • ½ teaspoon nutmeg

  • For the egg wash:

  • 1 egg + 1 tablespoon water

  • ¼ cup coconut and almond flakes

  • Danish pastry:

  • 1 ½ cup warm water – approximately 45°C

  • 1 tablespoon instant yeast

  • 2 ½ cups plain flour

  • 1 ¼ cup pastry/cake flour

  • ¼ cup of sugar

  • 1 teaspoon salt

  • 285 grams unsalted cultured butter, cold and cubed

  • Filling for cream cheese Danish

  • 125 grams cream cheese – room temperature

  • 2 tablespoons sugar

  • 1 egg yolk

  • ½ teaspoon vanilla bean paste

  • 1 tablespoon of finely grated orange rind

  • ¾ cup dried cranberries

  • 4 tablespoons orange juice

  • Filling for passionfruit Danish

  • 1/3 cup caster sugar

  • 40 grams butter

  • 1 teaspoon finely grated lemon rind

  • 4 egg yolks

  • ½ cup passionfruit pulp

  • 1 teaspoon cornflour

  • 80ml orange juice


  • For the croissant pastry:

  • 1.

    Using the bowl of a stand mixer, combine all ingredients except salt. Knead with dough hook, then add salt. Knead until all ingredients are combined and dough is formed approximately 10 minutes. Turn out onto floured tray, cover with cling wrap and place in freezer for 30 minutes.

  • 2.

    In the meanwhile, take cold butter for laminating and slice into pieces, half an inch thick. Arrange the slices, side by side on a piece of baking paper to form a 6inch square. Cut butter accordingly in any shapes to form 6-inch square. Place another piece of baking paper on top and use rolling pin to pound butter down into shape so that the final square should be approximately 7.5 inches long on each side. Sprinkle flour over butter. Place butter square in fridge to cool. Note that the butter and dough must be the same consistency as the dough!

  • 3.

    Remove dough from freezer, place on a lightly floured surface. Roll the dough into a 10-inch square. Place the prepared square of butter on top of the rolled dough square, placing it like a diamond shape on top of dough so that points of utter face flat sides of dough. Fold the corners of the dough in towards the centre like an envelope and pinch the dough together along the edges so that the butter is completely enveloped. Roll out dough using long strokes only in one direction, forming a long strip, approximately 24 inches long and 8 inches wide. Keep the dough in line and avoid the stretching on the sides. Once the dough is rolled out, fold the top third of dough down and fold the bottom third up. Pinch the edges, cover and chill for 20 minutes. This will be the first turn. Repeat this step twice more, remembering to always roll the dough with the open ends of the folded dough facing you. Continue rolling the dough to approximately 24 inches each time and chilling dough for at least 20 minutes in between each roll and fold.      

  • For the coconut mixture filling:

  • 1.

    Using a saucepan, combine milk, water, sugar and coconut and simmer until sugar is dissolved and the mixture has dried out – approximately 10 minutes. Keep stirring mixture. Once coconut is soft and mixture has dried out, add almond meal and cardamom. Mix and leave to cool in fridge.

  • To assemble the croissants:

  • 1.

    On a lightly floured surface, roll dough out. Use your rolling pin and using quick and light strokes, to elongate the dough in a long rectangle. Make sure the open ends of the folded dough are facing you. Roll out to a strip of dough that is approximately 8 inches wide and 44 inches long. If dough widens then pick up the dough from its centre to shorten the width and use a sprinkling of flour if needed. Shape both ends of the rectangle into neat edges.

  • 2.

    Use a bench scraper or pizza cutter to slice off the uneven ends of rectangle. Use a ruler to go along the top length of the rectangle to measure and mark a point every 5 inches along the top. Then, take ruler along the bottom length of the rectangle and position it 2 ½ inches in. Mark this point. From this point, measure and mark every 5 inches on. Now, take pizza cutter and position it at the first point along the top length of the dough. Slice diagonally, downwards to the right, to the closest point on the bottom length of the dough. Repeat this move for the rest of the points along the top length of the dough. Once you reach the end, repeat this step moving towards the left this time around. There should be 15 triangles pieces of croissant dough.

  • 3.

    Lift each triangle up from its base (the shortest side of the triangle), and use the other hand to gently pull its pointed end in the opposite direction to elongate and stretch the triangle a little. Then, place the triangle back down on floured surface, with its base sitting closest to you. Use pizza cutter to make a ½ inch notch (or cut) right in the centre of the base. Place 1 tablespoon of coconut filling just below the notch – in the middle of side of dough facing you – and grab hold of each side of the notch and gently roll the triangle away from you, towards the pointed end, flaring your hands outward. Place croissants on greased and lined pans, cover loosely with plastic wrap and leave to proof for as long as possible, or until doubled in size. Preheat oven to 200°C. Brush croissants with egg wash gently, sprinkle with coconut flakes and almond flakes. Bake on top rack of oven 15minutes, then reduce heat and lower pan to lower baking rack in oven.

  • 4.

    Once croissants are golden brown and baked well, remove from oven and cool on wire rack. Lastly sprinkle with icing sugar before plating.

  • For the Danish pastry dough:

  • 1.

    Using a stand mixer bowl, place water and yeast in bowl and leave for a few minutes till frothy. Add 1 cup of flour into bowl and stir with a spatula. Using dough hook, turn mixer on, and add 1 ½ cups more of flour, the pastry/cake flour and sugar to bowl whilst mixing. Then add salt. Start adding a few pieces of butter to bowl and mix with dough hook. Then add remainder of butter cubes gradually and mix slightly so butter is still in chunks. Combine until dough feels elastic. Turn dough out into a bowl, cover in plastic or cling wrap and place in fridge for 1 hour to rest dough.

  • 2.

    Remove dough from fridge, and place on a lightly floured surface. Roll the dough out to a rectangle about 45 cm long and 25 cm wide. Place the two short ends of the dough to meet in the centre, then fold the dough in half at the point where they meet creating a book fold. Cover dough with cling wrap and chill again for 20 minutes.

  • 3.

    Remove the dough from fridge and roll it again on a lightly floured surface, into a rectangle 45cmx25cm, turn the dough over and fold it into thirds. Cover and chill for another 20 minutes. Repeat this step again one more time, then cover and chill till ready to roll out and shape.

  • For the cream cheese filling:

  • 1.

    Beat egg yolk, sugar, vanilla bean paste and orange rind. Soak cranberries in a few tablespoons of orange juice and set aside. Slice and toast pistachio and almond flakes in oven on 160°C and set aside.

  • For the passionfruit curd:

  • 1.

    Using a saucepan of simmering water, place a heat-proof bowl over water – not touching it. Place butter, sugar and lemon rind into bowl on medium heat. While that is heating, whisk together in a separate bowl: egg yolks, cornflour and passionfruit pulp. Add to heated butter mixture, whisking continuously to combine and until mixture is smooth and slightly thickened. Once the mixture can coat the back of a spoon, it is ready. Remove from heat and pour into flat bowl, cover surface of curd with cling wrap and refrigerate until cold. Toast pistachio lightly and crush, sprinkle on ends of diamonds with pearl sugar.

  • To assemble:

  • 1.

    Divide Danish pastry dough into 2. Place one block into fridge to chill, covered.

  • Using one half of dough for the cream cheese Danish:

  • 1.

    On a lightly floured surface, roll out the Danish dough into a rectangle roughly 40cmx30cm and trim the edges. Cut the pastry into twelve rectangles. To make the diamond shape, cut a notch in the shape of an “L” on opposite ends of the rectangle. Spread cream cheese filling over dough and pile a little more into centre. Top with cranberries and chopped pistachio. Bring a point from each corner of dough over the centre and across and press down firmly to create a crisscross pattern. Place the Danishes on a parchment-lined baking tray, cover with a tea towel and let the pastry rise for at least 45 minutes. Preheat the oven to 190°C. Brush the Danish with egg wash and bake for about 25 minutes, until a nice golden brown. Glaze pastry with apricot jam, which must be heated until bubbling with a 1 tablespoon of water and strained if there are fruit pieces. Brush over, sprinkle with more pistachio pieces.

  • For the passionfruit Danish:

  • 1.

    Using second piece of dough from fridge for the passionfruit Danish, roll out and cut into squares, using template guideline, slit corners, place filling in the middle and coil pieces to form design. Place the Danishes on a parchment-lined baking tray, cover with a tea towel and let the pastry rise for at least 45 minutes. Preheat the oven to 190°C. Brush the Danish with egg wash and bake for about 25 minutes, until a nice golden brown. Glaze pastry with apricot jam, which must be heated until bubbling with a 1 tablespoon of water and strained if there are fruit pieces. Brush over, sprinkle with toasted sliced almond and pearl sugar.

Nutritional information

Nutritional analysis per serving (40 servings)

  • Energy 363kj
  • Fat Total 20g
  • Saturated Fat 11g
  • Protein 5g
  • Carbohydrate 41g
  • Sugar 21g
  • Sodium 203mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department.

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