Introduction

Enjoy the warm, flaky goodness of a classic Apple Danish perfect for breakfast or dessert. This recipe combines crisp puff pastry with cinnamon-spiced apples for a delightful treat that’s easier to make than you might think.

The image shows several square apple pastries on a white marbled surface, each with a golden-brown puff pastry base with edges folded into points at the four corners. Inside each pastry is a fanned-out layer of thinly sliced, cooked apples, caramelized with a light brown cinnamon sprinkle on top. The puff pastry edges are shiny and slightly flaky, lightly dusted with powdered sugar. Some pastries are resting on a round metal cooling rack, while others lie on a white wooden board with a cinnamon stick nearby, all on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs puff pastry
4 Granny Smith apples
Lemon juice (to prevent browning)
100 g granulated sugar
1 teaspoon cinnamon
4 tablespoons almond flour
1 egg (for the egg wash)
Splash of milk (for the egg wash)

Instructions

Step 1: Prepare one portion of rough puff pastry or thaw store-bought puff pastry in the refrigerator until it is pliable but still cold.
Step 2: Roll the dough out on a lightly floured surface to about 3 mm (⅛ inch) thick. Cut into 8 equal squares, roughly 15 x 15 cm (6 x 6 inches). Place the squares on two parchment-lined baking trays, spacing them about 2 inches apart, then refrigerate.
Step 3: Peel, core, and halve the apples. Slice each half into thin slices about 2 to 3 mm (⅛ inch) thick, keeping the slices together. Sprinkle lemon juice over the slices to prevent browning.
Step 4: In a small bowl, mix granulated sugar and cinnamon until combined.
Step 5: Take one dough square and fold it diagonally into a triangle. Using a sharp knife, make one cut parallel to each open side of the triangle—starting 1.5 cm (½ inch) from the base corner and stopping 1.5 cm from the top point—leaving the top point attached. Carefully unfold the square back to its original shape.
Step 6: Sprinkle ½ tablespoon of almond flour across the center of the square. Place one half apple on top.
Step 7: Lift the left-hand border strip and fold it diagonally across to the opposite side. Repeat with the right-hand strip, crossing it over the filling, and gently press where the strips cross.
Step 8: Sprinkle the cinnamon sugar evenly over the apple slices. Brush the pastry frame with the egg wash made by mixing the egg and a splash of milk.
Step 9: Repeat this process for the remaining squares. Refrigerate or freeze the assembled danishes while preheating the oven to 200°C / 400°F (no fan).
Step 10: Bake the danishes on the center rack for 30 to 35 minutes until the edges are deeply golden and puffed, and the apples are tender. If browning too quickly, cover loosely with foil. Check the base to ensure it is a deep golden brown before removing.
Step 11: Let the danishes cool on the tray for 5 minutes before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance between sweetness and acidity.
Add a sprinkle of chopped nuts or raisins on top of the apples for extra texture and flavor.
Brush with a light apricot glaze after baking for a shiny finish.
Substitute almond flour with ground hazelnuts or breadcrumbs if preferred.
For a dairy-free egg wash, use a mixture of water and maple syrup or oil.

Storage

These Apple Danishes are best enjoyed fresh on the day they are baked. You can store them at room temperature for up to 1 day or refrigerate for up to 2 days. Reheat in the oven at 180°C / 355°F for 6 to 8 minutes to refresh the pastry. To save time, cut and refrigerate the pastry squares and apple slices separately up to 1 day ahead, then assemble just before baking.

How to Serve

The image shows several square-shaped pastries with golden brown puff pastry bases, each having a raised and twisted border. Inside each pastry is a neatly arranged layer of thinly sliced, fanned-out apples, cooked until soft and slightly caramelized with a light dusting of cinnamon on top. The square pastries are sprinkled with powdered sugar, adding a light dusting contrast to the warm, golden tones. They are placed on a white marbled texture, alongside a white marbled chopping board and a white marbled cooling rack, with some cinnamon sticks visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other apples like Honeycrisp or Fuji, but keep in mind that sweeter apples may require less sugar, while tart apples provide a better balance of flavors.

Can I freeze the assembled danishes before baking?

Absolutely. Freeze the assembled danishes on the baking trays until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.