Core Viewpoint - The article discusses the process of making caramel apple filling and Danish pastry, highlighting the ingredients and steps involved in the baking process [4][16]. Summary by Sections Ingredients - The recipe includes Danish dough (800g), lemon (1), cream (to taste), brandy (50ml), apple pieces (500g), sugar (200g), and water (150ml) [2]. Caramel Apple Filling - The filling is made by cooking water and sugar until caramel color is achieved, then adding apple pieces, lemon, and brandy until the apples are tender [4]. Baking Process - The Danish dough is rolled to 0.5 cm thick and cut into circles, then shaped into ovals [8][9]. - The dough is placed on a paper tray and allowed to ferment for 50 minutes at 28°C and 75% humidity [11]. - After fermentation, cream is piped on top, followed by the caramel apple filling [13][16]. - The pastry is baked in an oven at 200°C for 18 minutes [16]. - Once baked, the pastry is cooled and garnished with caramel strands [18].