Apple Pie Danish Recipe
These easy Apple Danish with puff pastry are buttery, flakey, and filled with homemade apple pie filling. Finish with a little glaze for a sweet and simple fall breakfast or dessert.
Servings: 12 pastries
Calories: 309kcal
Ingredients
- 2 sheets puff pastry thawed
Apple Filling
- 2 medium apples peeled, cored and cut into 1/2" chunks
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse raw sugar
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400 degrees F.
- Unfold the thawed puff pastry sheets and lay them out on a flat, lightly floured surface. Use a knife to cut along the fold marks and then down the center to create 6 equal rectangles. Arrange the puff pastry squares on a parchment paper-lined baking sheet with at least 1" between each pastry.
- Using a knife, lightly cut opposing corners but not all the way to the edges. (See process picture) With a fork, poke a few holes into the center of each pastry to allow the outside border to rise and puff up while the center stays lower and holds the filling.
- In a medium sized saucepan, add the diced apples, butter, brown sugar, and cinnamon. Cook over medium heat for 4-5 minutes, or until the apples are fork tender.
- Add about 2 tablespoons of apple filling to each puff pastry rectangle. Fold the 2 cut corners over the apple filling. (You can dip your finger in water and use that to help the puff pastry stay in place) Repeat the process and assemble all of the puff pastries.
- Whisk together the egg and water in a small bowl, then use a pastry brush to brush all of the exposed areas of the puff pastry. Sprinkle a little coarse sugar on top of each pastry.
- Bake in your preheated oven for 14-18 minutes, or until golden brown.
- While they are baking, combine the powdered sugar, vanilla extract, and a tablespoon of milk into a small bowl. Mix well—the consistency should be somewhat thick, but still thin enough to drizzle. If the consistency is too thick, add a little more milk. If too thin, add more powdered sugar.
- Once the danishes are baked, remove from the oven and cool on a wire rack for 10 minutes before drizzling the glaze over the tops. Enjoy!
Notes
Storing instructions: store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. In order to crisp the puff pastry back up, warm them in an oven or toaster oven preheated to 350 degrees.
Make-ahead tips: you can free unbaked danish for up to 2 months, then transfer to the fridge overnight to thaw and bake the following day. You can also freeze baked danish for the same amount of time, reheating in a preheated oven to revive some of the flakiness.
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 71mg | Fiber: 1g | Sugar: 15g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg