Prepare the apple raisin filling.

Slice the apple into 7 mm thick pieces.

Combine apple slices with sugar and lemon juice in a saucepan.

Mix gently to coat the apple slices.

Cook over medium heat for 10-15 minutes until the juice evaporates.

Stir in the raisins and set aside to cool.

Make the Danish pastry dough.

Combine bread flour, rice flour, dry yeast, sugar, salt, skim milk powder, beaten eggs, water, and unsalted butter in a bread maker.

Start the bread maker.

After 8 minutes, allow the dough to rise using the proving program.

Once proven, punch down the dough to release air.

Place the dough in a plastic bag and refrigerate for 3 hours.

Shape the cultured butter into a 7 mm thick square on a dusted surface.

Wrap the butter square in cling film and chill in the refrigerator.

Remove the dough from the refrigerator and place on a dusted work surface.

Roll the dough into a square.

Place the cold cultured butter square in the center of the dough.

Fold the dough over the butter, enclosing it completely.

Roll the dough out gradually to approximately 3-mm thickness.

Fold the dough in three layers, like a letter.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator.

Roll out the dough again and fold in three layers.

Wrap in plastic wrap and refrigerate for 1 hour.

Repeat the rolling and folding process one more time to achieve a 27-layer pastry.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll the dough out on a dusted work surface to a 4-5 mm thickness.

Spread the apple raisin filling evenly over the dough.

Roll the dough up tightly from one end to the other.

Brush the end of the dough with a little beaten egg to seal it.

Place the pastry roll seam-side down and slice into 8 equal portions.

Place each portion into a greased madeleine mould.

Let the pastries prove for approximately 50 minutes.

Brush the surface of each pastry with beaten egg for a shiny finish.

Bake in a preheated oven at 180C for approximately 20 minutes.

Remove the baked pastries from the moulds and drizzle with icing while still hot.