Make the filling. Slice the apple into 7 mm thickness and put into a sauce pan with sugar and lemon juice. Mix lightly and coat the apple slices with sugar. Put the pan on the heat and cook for about 10 to 15 minutes until the juice has evaporated. Add the raisins and leave to cool.

Make the Danish pastry. Put all the ingredients except the butter into your bread maker and press start. After 8 minutes leave the dough to rise by using the proving program.

After proving punch out the air and put the dough into a plastic bag. Put in the fridge and leave to rest for 3 hours.

Place the cultured butter onto a dusted work top and roll out into a 7 mm thick square with a rolling pin. Wrap it with cling film and put in the fridge.

Remove 3 dough from the fridge and place it onto a dusted work top. Roll out into a square and place the 4 cultured butter. Wrap the butter with the dough.

Roll out 5 dough gradually with a rolling pin into an about 3-mm thickness. Fold in 3 layers and wrap it with a plastic bag. Put it in the fridge and leave to rest for about 1 hour.

Remove 6 dough from the fridge. Roll out the dough again and fold in 3 layers. Wrap with a plastic bag and leave in the fridge to rest for about 1 hour. Repeat this process one more time and obtain a 27 (3x3x3)-layered Danish pastry. Wrap it with a plastic bag and leave in the fridge to rest for about 30 minutes.

Tip 7 dough onto a dusted work top and roll out into a 4 to 5-mm-thickness. Scatter 1 filling all over and roll up from the front. Brush a little beaten egg (not listed in the ingredients) thinly at the end and the pastry will stick together well. Place the pastry with the join side down and slice into 8 portions.

After proving brush the surface with beaten egg for a shiny finishing. Bake them in the 180°C preheated oven for about 20 minutes. After baking remove the pastries from the moulds and drizzle with icing while hot.