These maple and bacon danish pastries are an absolute classic at Popham’s Bakery. They are sweet, salty, crispy and flakey and make the perfect treat at any time of the day. They take a bit of effort to recreate at home (you need to start the recipe the day ahead), but boy will you be glad you put in that effort.
The best flour to use is Type 55 (T55) - a special very fine French bread flour often used to make baguettes. You can buy it online at shipton-mill.co.uk. If you prefer, you can use 380g strong white bread flour and 80g plain flour. the result will still be wonderful but not quite as light.
You can also freeze the pastries for up to 4 days at the end of step 12, then defrost, prove and finish the recipe.