Baking & Pastry > Pastries (Laminated Dough) > Danish Pastry > Basic Danish Dough Recipe

Apple Danish Pastries

A delightful take on classic Danish pastries, featuring a sweet and tangy apple filling encased in flaky, laminated dough. This recipe provides detailed steps for creating both the dough and the apple filling from scratch.

Prep Time
1 hour (plus chilling time for dough)
Cook Time
20-25 minutes
Servings
Approx. 12 pastries
Ingredients
  • 1 recipe (see previous recipe) Basic Danish Dough
  • 3 medium, peeled, cored, and diced Granny Smith apples
  • 30 g Unsalted butter
  • 60 g Granulated sugar
  • 1 tsp Ground cinnamon
  • 1 tbsp Lemon juice
  • 1 Egg
  • 120 g Powdered sugar
  • 2-3 tbsp Milk

Preparing the Apple Filling

In a medium saucepan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and lemon juice. Cook, stirring occasionally, until the apples are softened and the mixture has thickened slightly, about 8-10 minutes. Let the filling cool completely before using.

Shaping the Apple Danishes

Roll out the prepared Danish dough (from the previous recipe) on a lightly floured surface to about 1/8 inch thickness. Cut the dough into squares (approximately 4x4 inches). Place a spoonful of the cooled apple filling in the center of each square. Bring two opposite corners of the square towards the center and pinch them together to form a point. You can also fold in the edges slightly to create a more enclosed shape.

Proofing and Baking

Place the shaped pastries on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let proof for 30-45 minutes, or until slightly puffy. Preheat oven to 375°F (190°C). Brush the pastries with the egg wash. Bake for 20-25 minutes, or until golden brown.

Making the Glaze

While the pastries are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk if needed to reach a drizzling consistency.

Cooling and Glazing

Let the pastries cool slightly on a wire rack. Drizzle the glaze over the warm pastries. Serve warm or at room temperature.

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FAQ

  • Can I use other types of apples?

    Yes, you can use other types of apples, such as Honeycrisp or Fuji. Adjust the amount of sugar based on the sweetness of the apples.
  • Can I add nuts to the filling?

    Yes, you can add chopped nuts, such as walnuts or pecans, to the apple filling for added texture and flavor.
  • Can I make the apple filling ahead of time?

    Yes, you can make the apple filling up to 2 days ahead of time and store it in the refrigerator. Make sure to let it cool completely before storing.
  • What is the best way to store leftover Apple Danishes?

    Store leftover Apple Danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them. Reheat briefly in a warm oven or microwave before serving.