Apple Danish Recipes

EASY APPLE DANISH

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, salt and lemon zest; cut in butter until mixture resembles fine crumbs. Stir in the yeast mixture, milk and eggs until blended. , Turn onto a lightly floured surface; knead about 20 times (dough will be slightly sticky). Cover and refrigerate for at least 2 hours. , For filling, combine the apples, walnuts, sugar and cinnamon; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x15-in. rectangle; brush with butter. Sprinkle filling to within 1/2 in. of edges. , Starting with a short side, fold a third of the dough over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seams to seal. Cut each into 15 slices. Twist each slice a few times; pinch ends together, forming a small circle. Place 2 in. apart on greased baking sheets. , Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

DANISH PASTRY APPLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

APPLE & BLUEBERRY DANISHES

Steps:

• First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
• Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
• Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
• Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don't worry if they pop open while cooking - they look even prettier.

APPLE DANISH

Steps:

• In a medium sauce pan, combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt together. Melt over medium heat and bring to a boil. Boil 2 minutes, stirring frequently, and then add in apple. Bring back to a boil over medium-high heat and cook for 5 minutes, stirring often. Remove from heat and let cool.
• Mix the brown sugar, cinnamon, and butter together and then mix in the flour until thick and crumbly. Set aside.
• Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
• Unfold one thawed puff pastry sheet at a time and roll out to 10x10 inches. Use a pizza cutter and make 12 even strips. Connect two strips together by overlapping by a half inch and pressing together. Twist the ribbon and then snail it around itself and press the end to the rest of the dough. Place on a parchment lined pan (6 danishes per baking sheeand press the middle down. Place a spoonful of apple filling in the wells.
• Mix the egg and water together in a small dish and brush the pastry with it. Sprinkle the crumb topping over the tops of each danish and then bake for 16-18 minutes until edges are golden. Let cool for 5 minutes and then glaze.
• Mix glaze ingredients together and drizzle over the warm apple danish.

APPLE DANISH

Steps:

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.

APPLE DANISH

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

APPLE DANISH BRAID

Steps:

• Combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt in a medium saucepan.
• Heat over medium heat until boiling.
• Boil 2 minutes while stirring often, then add diced apples.
• Simmer 5 minutes, stirring constantly.
• Remove the pan from heat and allow to cool.
• Mix dry crumble ingredients in a bowl (brown sugar, cinnamon and flour.) Cut in butter with two knives or a pastry cutter until thoroughly blended and crumbly.
• Preheat oven to 400 degrees Fahrenheit.
• Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
• Spread cooled apple mixture along the middle third, then top with crumble.
• Fold over the outer edges to "braid" them bu criss-crossing them at a slight downward angle.
• Beat together egg and water and use a pastry brush to coat the top of the danish.
• Bake for 20 minutes or until golden brown.

CINNAMON APPLE DANISH RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a medium nonstick skillet, melt butter over medium-low heat. Add in apples, cinnamon, and sugar. Stir and cook until tender, 10-15 minutes.
• While apples are cooking, in a small bowl, combine cream cheese, sugar, flour, and vanilla. Set aside.
• Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. The dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with cooked apples.
• Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
• Bake for 20 minutes or until filling is set and the crescent dough is golden in color. Cool at least 20 minutes before removing from baking sheet.
• Once danish has cooled, remove to a serving platter. In a small bowl, mix together powdered sugar, vanilla, and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.
• Cut into pieces and serve.

APPLE DANISH BRAID

Steps:

• Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in 1/4 cup sugar. Add sliced apples and stir until evenly coated. Add cranberries and let the mixture sit 3 min to caramelize before stirring. Cook apples and cranberries a total of 6-7 min, stirring 3 times or until apples are lightly caramelized. Transfer apples to a plate and let cool until just warm (not hot).
• Unfold thawed pastry over a lightly floured work surface and roll it in one direction to make it a total of 2 inches longer. The natural folds in the pastry will guide your process.
• Place the cranberry apple filling down the center of the pastry, keeping it in the middle third and leaving 1" of space at the top and bottom of the pastry.
• Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving 1/2" of space from the apples. Cut away excess dough at the bottom corners.
• Fold down top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal. Transfer to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400˚F for 18-22 minutes (mine was perfect at 20 min) or until top is golden brown.
• To make the glaze, stir together 1/3 cup powdered sugar with 1/2 Tbsp milk. Once the braided apple danish is at room temperature or just warm, drizzle with glaze, slice, and enjoy!

APPLE DANISH

Steps:

• Combine the yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.
• Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.
• Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.
• Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
• Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.
• Sift flour and salt on your working surface and make a well. Make sure that the "walls" of your well are thick and even.
• Pour the liquid in the middle of the well. With your fingertips, mix the liquid and the flour starting from the middle of the well, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heels of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
• Butter Block.
• Combine the butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and free of lumps. Set aside at room temperature.
• After the butter block has chilled for 30 minutes, turn it out onto a lightly floured surface.
• Roll the dough into a rectangle approximately 18" x 13" and ¼" thick. The dough may be sticky, so keep dusting it lightly with flour.
• Spread the butter evenly over the center and right thirds of the dough.
• Fold the left edge of the dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed.
• Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.
• Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13" x 18", ¼"-thick rectangle.
• Once again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
• Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns.
• Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1" in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
• Apple Filling:.
• Toss all of the ingredients, except the butter, into a large bowl.
• Melt the butter in a sauté pan over medium heat until slightly golden in color, about 6 - 8 minutes.
• Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you've chosen Fujis, the apples will be caramelized, but have still retained their shape.
• Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
• Line a baking sheet with a silicone mat or parchment paper.
• On a lightly floured surface, roll the Danish Dough into a 15" x 20" rectangle, ¼" thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
• Along one long side of the pastry make parallel, 5" long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you've already made.
• Spoon the filling down the center of the rectangle.
• Starting with the top and bottom "flaps", fold the top flap down over the filling to cover. Next, fold the bottom "flap" up to cover filling. This helps keep the braid neat and helps to hold in the filling.
• Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
• Egg Wash.
• Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
• Proofing and Baking.
• Spray non-stick spray onto a piece of plastic wrap and place over the braid. Proof at room temperature or, if possible, in a controlled 90°F area for about 2 hours, or until doubled in volume and light to the touch.
• Near the end of proofing, preheat oven to 400°F Position a rack in the center of the oven.
• Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front.
• Lower the oven temperature to 350°F, and bake about 15-20 minutes more, or until golden brown.
• Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.