Apple Danish Pastries Recipes

APPLE DANISH PASTRIES

Steps:

• Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast.
• Sprinkle dry yeast or crumbled cake into water.
• Let stand a few minutes, then stir until dissolved.
• Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter.
• Cool to lukewarm.
• Add the yeast mixture.
• Stir in the lemon extract and eggs.
• Add the flour gradually.
• Place the dough in a greased 9x13x2-inch pan.
• Chill for 1 to 2 hours.
• Turn the chilled dough out onto a floured surface.
• Roll into a rectangle, 16x12-inches.
• Spread 1/3 cup butter or margarine over 2/3 of the dough.
• Fold the unspread portion of the dough over half the covered portion.
• Fold the 3rd section over the first 2.
• Roll the dough to its original size, and repeat this process twice, using the remaining butter.
• Return the dough to the refrigerator, and chill overnight.
• Next day, divide the dough in half.
• Roll each half into a rectangle 14x9-inches.
• Cut into strips 14x3/4-inches.
• Twist and form each strip into a spiral roll.
• Put a few drained apple slices in center of each.
• Sprinkle with the cinnamon mixed with 1/2 cup sugar.
• Cover.
• Let rise in a warm place, free from draft, until doubled in bulk.
• Bake in preheated 375` oven for about 12 minutes.

DANISH PASTRY APPLE BARS

Steps:

• Preheat oven to 375°F. For pastry, in a large bowl stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a glass measuring cup beat egg yolk lightly with a fork. Stir in enough milk to measure 2/3 cup total liquid. Add egg yolk mixture all at once to flour mixture. Stir lightly with fork until combined (pastry will be slightly sticky). Divide pastry in half.
• On a well-floured surface, roll half of the pastry into a 17x12-inch rectangle. Fold pastry crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold pastry, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes; top with apple slices. In a small bowl stir together granulated sugar and cinnamon; sprinkle over apples. Roll the remaining pastry into a 15x10-inch rectangle. Fold pastry crosswise into thirds. Place on top of apples and unfold pastry. Crimp edges or seal with the tines of a fork. Cut slits in top pastry; brush surface with beaten egg white.
• Bake about 50 minutes or until apples are tender and pastry is light brown, covering loosely with foil for the last 25 minutes of baking.
• For icing, in a small bowl combine powdered sugar and 3 to 4 teaspoons milk to reach drizzling consistency. Drizzle warm uncut bars with icing. Cool completely in pan on a wire rack. Cut into bars.

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.

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 & 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 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.

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.

DANISH APPLE TRIFLE

Steps:

• Rinse and peel the apples. Remove the core and cut the apples in smaller pieces.
• In a sauce pan; add water, the apple pieces, sugar and the seeds from a vanilla bean. Also add the empty vanilla bean, it still have a lot of flavor.
• Heat up the apple mixture and let it simmer until the apples are tender. If the apples are sour you should add a little extra sugar. When the apples are done; set aside to cool off completely.
• Pour the hazelnuts in an oven proof dish and bake them for 10 minutes at 200 C (400 F).
• Pour the warm hazelnuts in a clean dishcloth and rub them well until most of the skin are removed.
• Pour the sugar on a frying pan and slowly melt it at medium heat. Do not stir in the sugar while it is melting. Let the sugar melt completely and become light brown.
• Add the skinned hazelnuts to the molten sugar and stir in the mixture for about 1-2 minutes. Pour the hazelnut croccante on a sheet of parchment paper and let it cool off.
• When the hazelnut croccante is cooled off; chop it using a food processor or similar.
• Whip the heavy cream into a whipped cream.
• Now the apple trifle are to be assembled; Use two large or four smaller glasses; Start with a layer of apple puree, then some hazelnut croccante and then some whipped cream. Continue until you have the amount of layers you like. We normally have two layers. Finish off with some of the hazelnut croccante. Serve right away or keep it refrigerated.

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.

APPLE DANISH PASTRY RECIPE

Steps:

• To begin making Apple Danish Pastry Recipe, preheat your oven at 200 C. Prepare a baking tray and line it with a parchment paper.
• Flatten your puff pastry sheet using a rolling pin and give it a rectangular shape. Keep this aside.
• Melt the butter in a saucepan on low heat. Add the diagonally chopped apple slices and cook it for few minutes.
• Next, add cinnamon powder and castor sugar into the saucepan.Give it a good stir so that apple slices are properly coated. Let it cook for a few more seconds and then turn off the heat.
• Now start arranging the apple slices into the middle of the pastry sheet.
• Next step involves making cuts in the sides of the pastry sheet for braiding.Use a knife or kitchen scissors to make cuts on both sides of the pastry sheet. Carefully braid the pastry by pulling in one slit of pastry sheet after another on the other side. Once done, transfer this pastry on a baking tray lined with parchment paper.
• Now whisk egg + 1 teaspoon of water in a small bowl and apply it on the top of pastry using a silicon brush. Sprinkle granulated sugar on the top for a nice texture after baking.
• Transfer the baking tray in the oven and bake it for 15-20 minutes or till the time the pastry turns golden in colour.
• Once the pastry is ready, take it out of the oven and let it cool down. Meanwhile, mix powdered sugar and milk in small bowl and make a paste of it.
• Once the pastry has cooled down, use a spoon for pouring the sugar-milk paste on top of the pastry. Let it sit for about 10 minutes and it is ready to serve.
• Serve Apple Danish Pastry Recipe as a party dessert after a meal of Schezwan Chicken Sizzler Recipe or Italian Pasta Sizzler Recipe or alongside Cinnamon Spiced Orange Iced Tea Recipe during evening.

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!