Description
Delight in these homemade Apple Danishes featuring a flaky puff pastry crust filled with a warm, spiced Granny Smith apple filling, topped with a buttery crumb topping and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a cozy dessert treat.
Ingredients
Scale
Danish:
- 1 (17.3-ounce) box puff pastry dough (two sheets)
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup water
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- 2 large peeled and diced Granny Smith apples
Crumb Topping:
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- 1 ½ tablespoons unsalted butter, melted
- ¼ cup all-purpose flour
Egg Wash:
- 1 large egg
- 1 tablespoon water
Glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Make Apple Filling Base: In a medium saucepan, combine unsalted butter, granulated sugar, water, cornstarch, cinnamon, nutmeg, and a pinch of salt. Melt these ingredients over medium heat, stirring continuously, then bring the mixture to a boil.
- Cook Apples: After boiling for 2 minutes, add the peeled and diced Granny Smith apples to the mixture. Bring the mixture back to a boil over medium-high heat and cook for 5 minutes, stirring frequently to thicken the filling. Remove from heat and allow the filling to cool.
- Prepare Puff Pastry: Unfold the puff pastry sheets on a lightly floured surface. Using a rolling pin, gently roll each sheet out to a 10×10 inch square. Then, with a pizza cutter, slice each sheet into 12 even strips.
- Shape Danishes: Connect two strips by overlapping a half inch and pressing together, then twist the strips around themselves and press the end to seal. Place six formed danishes on each parchment-lined baking sheet, then press down the center of each danish to create a well for the filling. Spoon a portion of the cooled apple filling into each indentation.
- Prepare Crumb Topping: In a small bowl, mix brown sugar, cinnamon, and melted unsalted butter. Stir in all-purpose flour until the mixture becomes thick and crumbly.
- Apply Egg Wash: Whisk together the egg and water in a small dish, then brush this egg wash over each pastry to ensure a golden, shiny crust.
- Add Crumb Topping and Bake: Sprinkle the crumb topping evenly over each danish. Bake in the preheated oven for 16-18 minutes, or until the edges turn golden brown. Once baked, remove from oven and allow the danishes to cool for 5 minutes.
- Make Glaze: While the danishes cool, prepare the glaze by combining powdered sugar, heavy whipping cream (or milk), and vanilla extract in a small bowl. Stir until smooth and creamy.
- Glaze Danishes: Drizzle the glaze evenly over the warm apple danishes. Serve immediately or at room temperature for a deliciously sweet finish.
Notes
- Use cold puff pastry for best results and handle gently to keep it flaky.
- To avoid soggy centers, ensure the apple filling is cooled before adding to the pastry.
- You can substitute Granny Smith apples with other tart apple varieties.
- The glaze can be adjusted for thickness by adding more powdered sugar or cream as needed.
- Leftover danishes can be stored in an airtight container for up to 2 days and reheated before serving.
Nutrition
- Serving Size: 1 danish
- Calories: 320
- Sugar: 19g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
